kim chee

I love Kimchi. I have not made it myself, but my mother-in-law does. This is her recipe. Everyone enjoys it. Kimchi Recipe: 2 Chinese cabbages 5-10 spring onions Sea salt or other non-iodized salt, at least 100 g 4 heaped tablespoons (about 20 g) Korean chili powder 2-3 cloves garlic, crushed 2 tablespoonfuls sugar, any kind Tablespoonful kim chi sauce Small piece of ginger (5 g), crushed, or teaspoonful powdered ginger Half an onion (optional) Method: Rinse the cabbages, then quarter them lengthwise, discard the stems, and then chop the cabbages laterally, which should leave you with the largest pieces measuring perhaps 5 cm on a side. Don't get too carried away while doing this. Now that we have lots of little bits of cabbage, it's time to salt them. Place the cabbage in a clean plastic bag or equivalent and sprinkle salt over each layer. The best kind of salt is sea salt, although non-iodized table salt will do. This will create a brine solution with the cabbage juice. To ensure the cabbage is properly salted, sprinkle salt onto your wet hands, then rub it into the cabbage pieces. Press the leaves in your hand to squeeze as much water out of them as possible. Once finished, tie up the bag and set it aside for 5-6 hours. Check it after three hours to ensure that everything is all right, stirring the mixture if necessary. Take the cabbage out of the salt solution and rinse it if necessary. It should be a lot softer than it was. Again, remove surplus water. Place cabbage in a sealable plastic box. Add the spring onions, chopped into small pieces. Crush the garlic and ginger in a press and mix in. You may also add half an onion, finely diced, if you wish. It is also recommended to add kim chi sauce. This is the only ingredient that you can't always buy at a non-Korean supermarket. There are several different kinds, many of which contain fish or other seafood such as oysters. You only need one tablespoonful. Add the chili powder. It is possible to use other kinds of chili powder; if you use hot chili powder, you should reduce the amount. Add two tablespoonfuls of sugar. Mash the chili powder into the leaves as you did in much the same way with the salt. If the color doesn't seem dark enough, add more chili powder. It's a good idea to wear gloves while doing this. Put the containers aside for three days. Finally the kimchi is ready. It should be soft in consistency, but not too mushy, with a little crunchiness left in the larger pieces. You can eat it as is, or use it in your favorite Korean recipes and it makes a great stir fry, too.

first of all you have to tell me what is kim chee i never heard of it. explain it to me please

I've made kim chi. It isn't hard at all. If you imagine it to be time consuming, you are probably thinking about the annual kim jang in Korea when families make vast amounts to keep all winter. Making a small amount really doesn't take so much time other than the amount needed for fermentation, but you aren't actively making it then. I suggest amounts below, but you have to experiment and vary them to your own taste. Try this: 1 head Korean (napa) cabbage, well washed, allowed to dry, and sliced about 4"/10cm wide 4"/10cm fresh gingerroot, peeled and chopped 1 carrot, sliced into long matchsticks 8-10 scallions/green onions. white and green parts, cut into 2"/5cm lengths 6 oz./160g coarse Korean red pepper powder Handful red pepper threads Handful sesame salt 6 oz./160g coarse Korean salt or kosher salt 2 raw oysters, minced (including their juices) Layer ingredients in a pottery or glass container and cover. Set aside for at least 3 days in a cool, dry place (but not the refrigerator) or until fermented to your preference. Refrigerate thereafter. Experiment with the amounts of each ingredient until you develop your personal favorite kimchi.