*  Exported from  MasterCook  *
                                  Kim Chi
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Korean                           Condiment
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  pound         Napa Cabbage
      1/2  pound         Daikon radish *
    1      medium        Cucumber *
    1      medium        Turnip *
      1/2  cup           Salt
    1      tablespoon    Salt
    3                    Spring onions -- sliced
    3                    Garlic cloves -- minced
    4      teaspoons     Fresh ginger -- minced
    1      tablespoon    Dried chili flakes
    2      teaspoons     Soy sauce/tamari
    1      cup           Water
 * Peel daikon, cucumber and turnip, and slice 1/4 thick.
  Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a
 large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover
 with water and place a wide plate or pot on top to submerge them. Leave
 overnight or at least 12 hours. Drain & Rinse vegetables in a colander.
 Julienne each vegetable into a uniform shape. return them to the large
 bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari,
 salt and 1 cup water. Toss to combine.
  Spoon the vegetabels with liquid into a large crock or clean jars.
 Cover tightly or cap. Refridgerate for 3 days before opening. Everyday,
 turn jars upside down a couple of times to distribute spices, or stir
 vegetables in the crock. Store in refridgerator.
  Notes: Kim chee spiciness varies depending on the hotness of the chili
 flakes used. The longer it sites, the hotter it gets (up to a point). I
 cannot vouch for the authenticity of the recipe, but its about as close
 as I've come.
  beware 'kim chee' spices in oriental food stores, as they most likely
 have MSG in them.
  From: Steven Frank
                    - - - - - - - - - - - - - - - - - -