Answer:
this is not a question, acutally..but I believe you may be referring to Kim Chi (sp) its spicy, really spicy chili and cabbage. You can win it in a jar at an Asian store. I dont know what a soldier have to do with this...
kim chi fermented rotten cabbage
kimchi?
Kim Chee. Gross!
kimchi, it's a side dish
Kim chi fermented and hot spiced cabbage.
My dad found out about it while he be in Korea.
kim chee. Blech! :o(
kimchi - a Korean dish made of pickled cabbage
Kim Chi baby it is made from cabbage and vinegar and what you do is put adjectives these spices with cabbage and vinegar within a mason jar and go to your stern yard and verbs a hole stick it in near for as long as you like and it basicly pickels the cabbage but the longer you maintain it in nearby the hotter it gets and the better I know it sounds strange but the Koreans have be doing this for years some years back I hear of them digging up some Kim Chi that had be in teh ground for 100 years they vote it was the best stuff contained by the work i will take their word for it and to be exact Kim Chi (Kim Chee)
Kim Chee. So wonderful. It is also bring in with Radish and that is to say called Moo Kim Chee, which I have a sneaking suspicion that is better.
Many dishes are made with the kim chee. Stews and such.
Go to your local asian ghetto and ask the proprietor to tolerate you sample some. It is a bit hot because it is fermented beside red pepper. If you don' t like drastically hot, tell them you want a newer delivery. It will last a markedly long time and you will have time to achieve used to the heat.
Oh, it doesn't smell well brought-up...it tastes great thought.
I don't know the amounts, but it have cabbage, red pepper flakes, vinegar, fish oil or broth, brackish or brine. Look on Recipezaar.com
Its Kimchi. Kinda close to sauerkraut but with chilli added.
As next to any pickled (fermented) vegetables, it utilises lactic acid microbes to impart the flavour during the fermentation (the sourish tangy = acidic write down i.e.). The chilli in kimchi lately spices things up :P
The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it surrounded by enormous quantity. They then pack the kimchi into huge stoneware jars, bury the jar in the ground up to the décolletage, and cover the lids near straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and any ground or crushed into flakes. Because the ground dried hot pepper sold in Korean market is generally strictly mild, Koreans can use generous quantity. Some of the Mexican (and New Mexican) ground peppers immediately sold in supermarkets are comparable. If you can't find ground pepper next to a moderate heat even, you might combine sweet paprika and cayenne to suit your taste.
3 tablespoons plus 1 teaspoon pickling brackish 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch length, 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
Makes something like 1 1/2 Quarts
1. Dissolve the 3 tablespoons salt contained by the water. Put the cabbage into a huge 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.
2. Drain the cabbage, reserving the brine. Mix the cabbage near the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour ample 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 purse. Seal the bag. Let the kimchi ferment surrounded by a cool place, at a temperature no greater than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
3. Remove the brine purse, and cap the jar tightly. Store the kimchi contained by the refrigerator, where it will maintain for months.
kim chi!
More Questions & Answers...
- My husband is from Oaxaca,Mexico I'd close to to surprise him beside an authentic suppertime, any planning?
- What is your fav. non american and non mexican dessert?
- Greek food culture?
- Got a pallid revision of creme fraiche?
- My local Mexican restaurant uses a white cheese on everything. What is this cheese?