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Northern Cabbage Kimchi
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
Celery cabbage heads (Chinese cabbage)
1/2 BundKorean watercress; cut in 2" lengths
1/2 BundIndian mustard leaves; cut in 2" lengths
1/2 BundGreen thread onion; cut in 2" lengths
Dried Forest mushrooms; soaked and cut into julienne
Dried Stone mushrooms; soaked in hot water; cleaned, and cut into narrow strips
Korean pears; cut into thin julienne
10 Chestnuts; cut into slivers
Garlic bulbs; peeled and crushed
3 kleinGinger roots; peeled and crushed
3 TasseRed pepper powder; made into a paste with water
 Red pepper threads
1/2 TassePickled corvina; cut into narrow strips; 1-1/2"
1/3 TassePickled baby squid; cut into narrow strips; 1-1/2"
1 kleinOctopus; cut into narrow strips; 1-1/2"
1/3 TassePickled baby shrimp; chopped
1/3 x ca. 450 gOysters
1 1/2 x ca. 450 gBeef brisket; boiled in
5 ca. 1 LiterWater (beef broth)
4 Tassesalt coarse
 Table salt
die Zubereitung:

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.


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.


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

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