Northern Cabbage Kimchi 2 Recipe

Free Recipe Northern Cabbage Kimchi 2

Recipe Type: C Recipes

Recipe Preparation:

Cooking Ingredients for Northern Cabbage Kimchi 2 Recipe

5 Celery cabbage heads
-(Chinese cabbage)
1/2 bn Korean watercress; cut in 2
-lengths
1/2 bn Indian mustard leaves; cut
-in 2 lengths
1/2 bn Green thread onion; cut in
-2 lengths
4 Dried Forest mushrooms;
-soaked and cut into
-julienne
4 Dried Stone mushrooms;
-soaked in hot water;
-cleaned, and cut into
-narrow strips
2 Korean pears; cut into thin
-julienne
10 Chestnuts; cut into slivers
5 Garlic bulbs; peeled and
-crushed
3 sm Ginger roots; peeled and
-crushed
3 c Red pepper powder; made
-into a paste with water
Red pepper threads
1/2 c Pickled corvina; cut into
-narrow strips; 1-1/2
1/3 c Pickled baby squid; cut into
-narrow strips; 1-1/2
1 sm Octopus; cut into narrow
-strips; 1-1/2
1/3 c Pickled baby shrimp; chopped
1/3 lb Oysters
1-1/2 lb Beef brisket; boiled in
5 qt Water (beef broth)
4 c Coarse salt
Table salt
Sugar

Northern Cabbage Kimchi 2 Preparation

This kimchi originated in the northern regions of Korea. Hear, a dramatic combination of cabbage and radishes and aromatic vegetables together with pickled fish creates a fanciful taste. In addition, fresh oysters and octopus lend exquisite flavors and tastes to the vegetables, and the clear beef broth used for te kimchi souse adds a subtle depth to the kimchi. PRELIMINARIES: 1. Trimming and Salting the Cabbage. Trim off the tough outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise. PREPARATIONS: 1. Soak the cabbage sections and the radishes in a brine prepared with 3 cups of sale and 4 quarts (4 liters) of water for 3 to 4 hours or until softened. Rinse with cold water. 2. Halve the radishes, reserving 2 and make slitcuts up to 2/3 of the length from the bottom. 3. Cut the pears into thin julienne. 4. Cut the pickled fish and the fresh squid and octopus into 1 1/2 (4 cm) long narrow strips. 5. Cut the 2 remaining radishes into thin julienne; mix the radish strips with the red pepper paste. Then, add all the remaining vegetables, 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; fill the slit-cuts on the radishes. Stack the stuffed cabbage and radished 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. FROM GNC KOREA

Cooking Temperature:

Recipe Serves: 1

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