Casual kimchi (korean mak kimchi)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Casual kimchi (korean mak kimchi)
  Korean    Condiments  
Last updated 6/12/2012 12:46:50 AM. Recipe ID 7291. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Casual kimchi (korean mak kimchi)
 Categories: Korean, Condiment
      Yield: 16 Servings
      4 lb Chinese cabbage (the long-
           Straight leafed variety)
    1/4 lb Chinese turnip
      2 cn Flat anchovies
      4    Cloves Garlic (or 5)
      3    Scallions
    1/4 c  Salt
      4 tb Hot pepper flakes
      2 tb Cayenne pepper
  1.  Remove the large outside leaves of the cabbage. Cut them in half
  lengthwise, then cut across the grain into 2-inch lengths. Cut all the
  inside leaves into 2-inch lengths at the same time. Place the cabbage
  in a very large pot.
  2.  Quarter the turnip, then slice across the grain holding the 4
  quarters together for more speed and convenience in slicing.
  3.  Pour the oil from the anchovies over the cabbage and turnip.
  Slice the anchovies across the grain. Crush the garlic. Cut the
  scallions into 2-inch lengths, then slice thin lengthwise. Add these
  ingredients to the pot. Season with salt, pepper flakes and cayenne
  pepper, and mix thoroughly. Cover the pot and let the mixture stand
  at room temperature for 2 days. Casual kimchi will keep at least 10
  days. Refrigerate in a jar.
  From: The Korean Cookbook, By Judy Hyun.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 7291 (Apr 03, 2005)

[an error occurred while processing this directive]