Recipe: Kimchee - Several recipes for Samson

Bechu Kimchee
Spicey Korean Appetizer

3 heads Chinese cabbages (22 1/4 lbs, 10kg) {14 oz(400g) salt (4% weight of cabbage)}
21 oz (600g) radish {1/5 oz (6g) salt (1% weight of radish)}

Marinade
A.
1 1/3 cups of water
2 Tbsp flour
2 Tbsp salted opossum shrimp
2 Tbsp anchovy sauce

B.
2 bunches chives (1 3/4 oz, 50g), cut into 1 1/2 in (4cm) length
7 oz (200g) finely chopped green onion
5 1/4 oz (150g) ground chili pepper
3 1/2 oz (100g) sugar
1 3/4 oz (50g) grated ginger root
2 Tbsp crushed garlic
MSG

Discard dead leaves. Cut in half. Make a slit at root end, pull apart each half. If using small Chinese cabbage, cut in half. Sprinkle salt between leaves, heavily over root side. In a large container, place (3), top with a light weight and let stand a whole day and night (in summertime, overnight), turing over several times for even salting. Rinse in water; drain and set aside 30 minutes. Peel radish, shred and sprinkle with salt; squeeze out water gently. Prepare marinade. In a small pan heat A ingredients to boiling, constantly stirring. Reduce heat to medium. Continue to cook stirring constantly to prevent burning. When forming a paste, remove from heat; cool. When completely cooled, add B and radish, mix. Between leaves, spread marinade paste. Grease your hand with sesame oil to prevent irritation caused by the chili pepper. Folding each section in two, pack in rectangular container. Cover with plastic wrap, keep in cold and dark place. Moisture comes out in 2-3 days, but do not take out at this point. Leave a further 4-5 days at least. Take out necessary amount, press down remainder to remove air.

* Facts about Kimchee:

Kimchee, this moist Korean pickle is now tempting the world's appetite with its subtle heat and sourness. In ancient time and still now Korean winters are long and severe. The harsh conditions forced people to preserve vegetables for this season. The word Kimchee in Korean means sunken vegetable, Chinese cabbages and radishes were sunk into salted water and seasonings added, such as chili pepper, and later the special flavor of salted fish. Thus Kimchee became the most gorgeous and colorful of all pickles. Kimchee can be called fermented vegetables, since many kinds of bacterial reactions contribute to build its flavor. Most important is lactic acid which aids degestion. The pungent action of the chili peppers, capsaicin stimulates the mucous membrances of the stomach. Organic acids control stomach secretions and fermentation produces vitamins B1, B2, B12, and nicotinic acid amides, etc. Moreover, the vegetable fibers also activate bowel movement, solving constipation. Kimchee is always on the Korean dining table no matter how poor the meal is. It goes well with white rice, and is a good appetizer for drinks. It gives special flavor to stews and sauteed vegetables. Try it on noodles, rice, or make your own variations. Just prior to winter, in November the Koreans take a Kimchee Holiday. Neighbors customarily cooperate in each other's yards for the preparation of Kimchee.

FLAMING ORANGE HABANERO KIMCHEE

1 lg Head Napa cabbage
Salt
Water
5 Habanero peppers
4 Garlic cloves
4 Green onions
1 sl Fresh ginger (1/2" thick)
1/4 tsp Cayenne pepper (or to taste)

Cut cabbage into 1-inch slices. Dissolve about 1-2 tablespoons salt in enough water to cover cabbage slices in a non-reactive container. Leave cabbage to soak in salted water for 12 to 24 hours at room temperature. Rinse cabbage well, drain, and set aside. Chop peppers (with seeds), green onions, garlic, ginger and ginger, and mix with 1 tablespoon salt and cayenne pepper. Pack cabbage in a non-reactive container, cover with water and gently stir in chopped pepper mixture. Refrigerate for several days before serving. Keeps quite a while if stored in refrigerator. Remove kimchee from liquid before serving.

HOW TO PREPARE KIMCHEE AT HOME:
The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.

3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68 F, for 3 to 6 days,until the kimchi is as sour as you like. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.