This topic has 3 replies, 2 voices, and was last updated 22 years, 6 months ago by 匿名用戶.
- November 7, 2000 at 1:31 pm #121895
- November 7, 2000 at 9:29 pm #70496boboParticipant
- November 8, 2000 at 4:34 pm #82604
Re : Kim-Chee
1. Cut cabbage into inch square size and put into warm salt water. Put heavy thing on top so the cabbage won\’t flow up, overnight!
2. Drain the salt water off. Just add salt, sugar, Korean red pepper powder (this is important, try to buy from a Korean shop close by), garlic (a little more, finely chopped),fresh red pepper (finely chopped)…add more for a spicy taste, stripped ginger (little), green onion (Chinese one).
3. In Korea, people will season it with home-made fish juice. That sounds a good idea to replace it with 魚露. You can add half of a Japanese or Korean Pear (they call it Fung-Shui Lai in Hong Kong) to increase the taste but actually not necessary.
4. Don\’t put vinegar, it won\’t be kept long. Just be patient for a few days or more and it will become sour. You can keep it into the room temperature for the first 1-2 days to make it sour then put into the refrigerator. If you keep it into the refrigerator right after seasoning, it will stay for more than 1-2 months.
- November 24, 2000 at 2:07 am #82780
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