Northern Cabbage Kimchi Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 Heads: cabbage,
7: Korean readishes,
1/2: Bundle,
1/2: Bundle,
4: Soaked forest mushrooms, ,
Soaked and cut int,
4: Dried stone mushroom, ,
Soaked, cleaned an
2: Korean pears, , cut into
Thin juli,
5: Garlic bulbs, , peeled and
Crushed,
3 small: Ginger roots, , peeled and
Crushed,
3 cup: Red pepper powder, made
Into a paste wi,
Red pepper threads,
1/2 cup: Pickled corvina, , cut
Into narrow st,
1/3 cup: Pickled baby squid, ""
1 small: Octopus,
1/3 cup: Pickled baby shrimp,
Chopped,
1/3 lbs: Oysters,
1 1/2 lbs: Beef brisket, boiled in 5
qt Water or bee,
4 cup: Coarse salt,
Table salt,
Sugar,
Korean watercress, , cut
In 2" length,
Green thread onions, , cut
In 2" length,
"",
"",
Directions:
Preliminaries
Trim off the tougher outer leaves of the celery cabbage and save
them; cut each cabbage head into 2 to 4 sections lengthwise (see
above recipe)
Preparations
1. soak the cabbage sections and the radishes in a brine prepared
with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until
softened. Rinse with cold water.
2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom.
3. cut the pears into thin julienne strips.
4. cut the pickled fish and the fresh squid and octopus into 1 1/2"
narrow strips.
5. cut the 2 remainding radishes into thin julieen; mix the radish
strips with the red pepper paste. Then, add all the remainding
vegtables, mushrooms, and chestnuts along with the octopus, squid,
and pickled fish; mix well. Finally, toss the mixture with oysters
and pear strips and season with salt. This is the stuffing.
6. Pack the stuffing between the layers of the cabbage leaves;
filling the slit-cuts on the radishesi. stack the stuffed cabbage and
radishes in a crock; cover with the salted outer leaves
(preliminaries). After 2 or 3 days, add a mixture of salt, pickled
corvina juice, pickled baby shrimp juice, and beef broth, just enough
to cover
Source from luhu.jp
Trim off the tougher outer leaves of the celery cabbage and save
them; cut each cabbage head into 2 to 4 sections lengthwise (see
above recipe)
Preparations
1. soak the cabbage sections and the radishes in a brine prepared
with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until
softened. Rinse with cold water.
2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom.
3. cut the pears into thin julienne strips.
4. cut the pickled fish and the fresh squid and octopus into 1 1/2"
narrow strips.
5. cut the 2 remainding radishes into thin julieen; mix the radish
strips with the red pepper paste. Then, add all the remainding
vegtables, mushrooms, and chestnuts along with the octopus, squid,
and pickled fish; mix well. Finally, toss the mixture with oysters
and pear strips and season with salt. This is the stuffing.
6. Pack the stuffing between the layers of the cabbage leaves;
filling the slit-cuts on the radishesi. stack the stuffed cabbage and
radishes in a crock; cover with the salted outer leaves
(preliminaries). After 2 or 3 days, add a mixture of salt, pickled
corvina juice, pickled baby shrimp juice, and beef broth, just enough
to cover
Source from luhu.jp
Tags
Maindish