[Magdalen] Mike Logsdon....or other kimchi makers

[Jay Weigel]

This is the recipe I have, but I don't plan to use the sesame seeds, and if
I do regular cabbage I'd slice it differently also. I'm thinking, since I
have Korean chili powder, I would use that instead of Sriracha also.

QUICK KIMCHI

Ingredients

   - 1 napa cabbage
   - 1 tbsp salt (and ¼ cup salt for marinating)
   - 5 cloves garlic
   - 1 inch fresh ginger
   - ¼ cup apple cider vinegar
   - 3 tbsp fish sauce
   - 2 tbsp sugar
   - 2 tbsp Sriracha
   - 2 tbsp sesame seeds

Steps

   1. Slice the cabbage lengthwise into 8 pieces and slice off the rough
   stems. Place in a large bowl. Bring 5 cups water to a boil and add the ¼
   cup salt. Allow 1 min. to cook until the salt has dissolved. Pour over the
   cabbage and let sit for 30 min. Drain the cabbage and rinse under cold
   running water. Drain well.
   2. Put the garlic, ginger, vinegar, fish sauce and remaining salt in the
   bowl of a small food processor (or blender) and pulse until smooth. Add the
   sugar, paprika, Sriracha, and sesame seeds and mix into a thick marinade.
   3. Cover the cabbage with the marinade, making sure every strip is
   covered.
   4. Spoon the kimchi into a sealable jar and let marinate at least 3
   hours in the refrigerator.


On Fri, Feb 3, 2017 at 12:55 PM, Lynn Ronkainen <houstonklr at gmail.com>
wrote:

> ah AKA Chinese cabbage? I know that, a fave of my mom in the '60s for
> making regular ole' coleslaw
> L
>
> website: www.ichthysdesigns.com
>
> When I stand before God at the end of my life I would hope that I have not
> a single bit of talent left and could say, "I used everything You gave me."
> attributed to Erma Bombeck
> "Either Freedom for all or stop talking about Freedom at all" from a talk
> by Richard Rohr
>
> --------------------------------------------------
> From: "Jay Weigel" <jay.weigel at gmail.com>
> Sent: Thursday, February 02, 2017 9:53 PM
> To: <magdalen at herberthouse.org>
> Subject: Re: [Magdalen] Mike Logsdon....or other kimchi makers
>
> Pretty sure they do...it's otherwise called "Chinese cabbage" and
>> originally came out of Asia.
>>
>>
>> On Thu, Feb 2, 2017 at 10:51 PM Lynn Ronkainen <houstonklr at gmail.com>
>> wrote:
>>
>> ... do they even have napa cabbage in Korea? ( home of kimchi)
>>>
>>> L
>>>
>>>
>>>
>>> On Feb 2, 2017, at 9:46 PM, Jay Weigel <jay.weigel at gmail.com> wrote:
>>>
>>>
>>>
>>> Do you know if you can make kimchi with regular cabbage, or does it have
>>> to
>>>
>>> be napa cabbage? Just curious, as I happen to have regular cabbage on
>>> hand
>>>
>>> and a craving.......and regular is on my list.....
>>>
>>>