Kim Chee
Yields 1 quart

1 lb Chinese (celery or Nappa) cabbage
1 large carrot
1/4 LB white Oriental (Daikon) radishes
2 scallions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 Tbs honey
3 Tbs cider vinegar
1 tsp fresh ginger, minced
4 cloves garlic
2 to 4 hot red peppers, dried, 2 inches long, split

1. Slice the cabbage lengthwise into quarters.  Remove the tough core and then slice the quarters into 1 to 2 inch-long pieces.

2.Slice the carrot and radishes lengthwise and then into 2 inch-long sections.  Slice the sections into very thin strips.

3. Toss cabbage, carrot and radishes with the scallions, soy sauce and water.  Cover loosely and let stand overnight.

4.Drain liquid from the vegetables into a bowl.  Add honey and vinegar to the liquid and stir well until honey is dissolved.

5.Add ginger, garlic and peppers to the vegetables and pack them into sterilized jars.  Pour liquid into the jars.  If more liquid is needed to cover vegetables, add water.

6. Cover loosely with a lid and let sit at room temperature for 3 to 5 days to ferment.  The liquid will bubble and the flavor will become sour.

7.Refrigerate the Kim Chee for 3 to 4 days.  The cabbage will become translucent and will then be ready to serve.

Kim Chee
Makes 5 cups

5 cups cabbage, cut into bite-size pieces
6 Tbs salt
2 Tbs sugar
1 tsp to 2 Tbs crushed red pepper flakes (according to taste)
1/4 tsp fresh ginger root, finely chopped
1 clove garlic, peeled and finely chopped
2 green onions, finely chopped

1.) In a large colander, mix cabbage with 5 Tbs salt.  Let sit for 3 hours.

2.)      Rinse cabbage thoroughly 2 or 3 times.  Gently squeeze out excessliquid with your hands.

3.)     Place the drained cabbage in a large glass bowl.  Add the remaining ingredients and mix thoroughly.

4.)   Cover cabbage mixture tightly with plastic wrap and let sit at room temperature for 1 or 2 days.

5.)      Chill Kim Chee before serving.

Kim Chee

1 large head Chinese (celery or Nappa) cabbage
Salt
4 green onions (including tops)
1 clove garlic, minced
1 dried hot red chili (about 2" long), crushed
1 tsp fresh ginger, grated

1. Cut cabbage into pieces, 1-inch long and 1-inch wide.
2. Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes.
3.)  Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin
slices.  Wash salted cabbage three times with cold water.  Add the onions,
garlic, chili, ginger, 1 Tbs salt and enough water to cover.  Mix well.
Cover and let stand for a few days.
4.)      Taste mixture every day.  When it is acid enough, cover and refrigerate
up to 2 weeks.  Makes about 1 quart.

Kim Chee
(Korean Pickled Vegetables)

Makes about 1 quart

1 LB Chinese (celery or Nappa) cabbage, cut into 2-inch pieces (about 4
cups)
6 Tbs salt
4 green onions (including tops), finely chopped
1 tsp fresh ginger, finely chopped
1 clove garlic, minced
1 Tbs sugar
1 Tbs paprika
Cayenne pepper
2 cups water

Sprinkle the cabbage with 5 tablespoons of the salt.  Let stand for 2 hours.  Rinse off salt and drain.  Add the green onions, ginger, garlic, sugar, paprika, the remaining salt and a dash of cayenne pepper, and mix thoroughly.  Pack the vegetables in a jar and pour in the water. 

Cover tightly.  Refrigerate the vegetables for 24 hours before serving.

Kim Chee
(Kyabetsu Su-zuke - Japanese Vinegar-Pickled Cabbage)

1/4 head Chinese cabbage
5 cups rice vinegar
2 Tbs salt
4-5 Tbs sugar
2 cups water
1-inch square yuzu citron
-----or lemon rind

Core and wash the cabbage.  Pat as dry as possible with a towel.  Cut into about 1 x 2-inch chunks.  Place chunks loosely in a pickle crock.

In a saucepan combine the rice vinegar, salt, sugar and water.  Bring to a boil over high heat, stirring once or twice.  Immediately pour boiling liquid over the cabbage in the crock.  Tuck in the yuzu citron or lemon rind.  Cover immediately with a lid and weight it.  Remove to a cool dark place and wait 2 days before eating.

To serve:  Cut or chop chunks into bite-size pieces.  Serve family style or put individual portions into small dishes.  Season with a few drops of soy sauce, if desired.  Keeps refrigerated 1-2 months.

Sliced Radish
and Cabbage Kimchi

Ingredients
Korean radish, 1/2
Celery cabbage head, 1/4
Korean watercress, 1 bundle; cut into 1 1/2"(4 cm) lengths
Green onion stalks, 2 : cut into 1 1/2(4 cm)-long julienne
Garlic cloves, 3 }
Ginger root, 1 (small) } cut into slivers
Red chili peppers, 2; cut into narrow strips
Red pepper powder, 3 Tbsp
Coarse salt, 1/2 cup
Table salt
Preliminaries
1.Preparing the Vegetables.
Trim and wash the Korean radish, cleaning the skin with a soft sponge. Separate the tender inner leaves of the celery cabbage. Trim off the leaves of the Korean watercress and green onions; washthem with cold water and drain.

Directions

1.Cut the cabbage leaves at 1 1/4"(3 cm) intervals and halve the cut pieces; cut the radish into thin 1 1/4" (3 cm) squares.

2.Sprinkle the cut-up radish and cabbage pieces with salt and allow them to stand until softened, about 30 minutes. Rinse with water and drain.

3.Cut the stems of the Korean watercress and the green onion stalks into 1 1/2" (4 cm) lengths; cut the onion pieces into narrow strips. Halve the red peppers, seed, and cut them into narrow strips; peel the garlic and ginger and cut them into slivers.

4.Add all the prepared vegetables--the green onions, Korean watercress, ginger, garlic, and red peppers--to the salted cabbage and radish pieces. Toss the vegetables thoroughly and put the mixture into a crock.

5.Mix the fine red pepper powder and a brine prepared with 1/4 cup of table salt and 4 to 5 quarts of water. If the red pepper powder contains big pieces, wrap the powder in 3 layers of cheesecloth and shake in the brine to prevent any big pieces from getting into the kimchi sauce and cloudingit.

6.Pour the kimchi sauce over the vegetable mixture in the crock. If you like this kimchi less spicy, red pepper threads may be substituted for the red pepper powder. You may try a combination of radish, carrot, and cucumber for a good color combination.

Southern Cabbage Kimchi

Ingredients
Celery cabbage heads, 5 (medium)
Korean radish, 1 (small); cut into thin julienne
Korean watercress, 1/2 bundle - cut into 1 1/2" (4 cm) lengths
Green thread onion, 1/2 bundle - cut into 1 1/2" (4 cm) lengths
Indian mustard leaves, 1/2 bundle - cut into 1 1/2" (4 cm) lengths
Korean pear, 1/2; cut into thin julienne
Chestnuts, 5; cut into slivers
Garlic bulbs, 5 - peeled and crushed
Ginger roots, 2 (small) - peeled and crushed
Pickled anchovies, 1 cup; boiled briefly in a little water and strained-save the liquid
Oysters, 3 1/2 1b(100 g)
Rice flour or all-purpose flour paste, 1 cup
Dried red peppers, 15; halved, seeded, and soaked in lukewarm water
Sesame seeds, 1 Tbsp
Sugar
Coarse salt, 3 cups
Table salt, 3 cups

Salting the Cabbage.
Remove the coarse outer leaves of the cabbage and save them; cut the cabbage into 2 or 4 sections lengthwise. Soak the cabbage sections and the removed leaves in a brine prepared with 3 cups of salt and 4 quarts (4 liters) of water until softened, about 3 hours.

Directions
1.Soak the cabbage sections in the brine until softened; rinse with cold water and drain.
2.Cut the chestnuts into slivers.
3.Cut the aromatic green vegetables into 1 1/2" (4 cm) lengths.
4.Mix 1 tablespoon of rice flour and 1 cup of water and cook over low heat.
5.Crush the softened red peppers into fine pieces; add the rich paste and the pickled fish juice. Mix well.
6.Mix the stuffing ingredients - all the vegetables, red pepper mixture, pear strips, chestnuts, and sesame seeds. Season with anchovy juice, salt, and sugar; toss the mixture with the oysters.
7.Pack the stuffing between the leaves of the softened cabbage by hold- ing back the leaves and layering the stuffing under them. firmly wrap the stuffed cabbage with the outer leaves; stack them in a crock. Cover the top with the salted outer leaves and press down lightly.

When handling the red pepper powder, wear rubber gloves to avoid contact with your skin.

White Kimchi
This white kimchi is much enjoyed in the northern part of Korea.

Ingredients
Celery cabbage heads, 3
Korean radish 1 ; cut into thin julienne
Korean watercress, 1/2 bundle - cut into 1 1/2" (4 cm) lengths
Indian mustard leaves, 1 bundle - cut into 1 1/2" (4 cm) lengths
Green onions 3; cut into diagonal pieces
Garlic bulbs, 3 - peeled and cut into slivers
Ginger root, 1 (small) - peeled and cut into slivers
Chestnuts and dates, 5 each - peeled and cut into slivers
Korean pears, 2; cut into thin strips, reserving 1
Dried forest mushrooms 3; soaked in lukewarm water and cut into julienne
Dried stone mushrooms, 3; soaked in hot water, cleaned, and cut into narrow strips
Red pepper threads
Coarse salt, 3 cups Table salt

Salting the Cabbage.
Trim off the coarse outer leaves from the cabbage and save them; halve the cabbage heads lengthwise. Soak the cabbage sections and the removed outer leaves in a brine prepared with 3 cups of salt and 4 quarts (4 liters) of water for about 3 hours or until softened. Rinse with cold water and drain.

Directions
1.Cut the chestnuts and dates into slivers; out one pear into thin strips, reserving the other.
2.Cut the softened mushrooms--the forest mushrooms and stone mushrooms-- into narrow strips.
3.Cut the radishes into thin strips; mix the strips with the pears, chestnuts, dates, garlic, ginger, and red pepper threads.
4.Add the mushrooms and the remaining vegetables to the radish mixture. Season with salt and mix thoroughly. This is the stuffing.
5.Pack the stuffing between the leaves by holding back the leaves and layering the stuffing under them.
6.Firmly wrap the stuffed cabbage with the outer leaves to keep the stuffing from coming out.
7.Stack the stuffed cabbage in a crock. Grate the one remaining pear and strain; mix the pear juice with salted water and pour over the cabbage. Cover the cabbage with the salted coarse leaves set aside and put a weight on top.
8.To serve, trim off the root-base and cut across the cabbage at 1 1/2" (4 cm) intervals. Place them in a bowl and ladle the kimchi juice on top.

Wrapped-up in Cabbage Kimchi

5 Celery cabbage heads,
1 Korean radish,
1 bundle Korean watercress - cut into 1 1/4" (3 cm) lengths
1/2 bundle Indian mustard leaves, - cut into 1 1/4" (3 cm) lengths
1/2 bundle Green thread onions, - cut into 1 1/4" (3 cm) lengths
2 Green onions: cut into diagonal pieces
2 Forest mushrooms, : soaked in water and cut into thin pieces
2 Korean pears,
5 Chestnuts, ; thinly sliced
3 Garlic bulbs, - peeled and crushed
2 (medium) Ginger roots, - peeled and crushed
3 cups Red pepper powder; made pasty with water
1/2 cup Pickled baby shrimp ; chopped
1/3 cup Pickled yellow corvina; cut into narrow strips (boil the bones an juice in a little water and strain -- save the liquid)
1 Octopus, (small)
1 cup Oysters,
3 cups Coarse salt,
Table salt
Sugar
Garnishing Ingredients:
3 Tbsp Pine nuts,
5 Dried stone mushrooms; soaked in how water, cleaned, and cut into bite-size
5 each chestnuts and dates, ; cut into slivers
Red pepper threads; cut in 2" (5 cm) lengths

Preliminaries
1.Salting the Cabbage and Radishes.
Soften the cabbage heads and radishes halved lengthwise in a brine pre- pared with 3 cups of salt and 4 quarts (4 liters) of water.

Directions
1.Remove the leafy parts from the salted cabbage section; save them for wrapping.

2.Cut across the cabbage stems at 1 1/4" (3 cm) intervals. Thinly slice the radish halves into a half-moon shape, then cut the slices into 2 or 3 pieces;cut the pears to a similar size.

3.Cut the octopus into narrow strips, 1 1/2" (4 cm) long.

4.Mix the cabbage and radish pieces with the red pepper paste, garlic, and ginger; then add all the remaining ingredients, being careful not to crush the oysters. Season with salt and sugar.

5.In a medium-sized bowl, spread 2 or 3 softened cabbage leaves and fill it with the stuffing.

6.Add the garnishing ingredients on top.

7.Securly wrap the stuffing with the leaves. Stack the wrapped kimchi in a crock. Dilute the pickled fish juice with water and pour over the kimchi.