Kimchi - complete
Nick Cramer
diakon and pickling cucumbers.
Materials to select from:
Chinese cabbage
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----- Chinese cabbage, Brassica rapa pekinensis, is a member of the
Cruciferae family. The vegetable is a biennial and is indigenous to eastern
Asia. The best growth and quality are obtained if plantings are arranged so
that initial growth occurs when mild temperatures prevail and heading
occurs in cooler weather. The plant is usually used as the base ingredient
of kimchi, the most important component in Korean dishes. It is also used
for making soup, or for ssam, which is wrapping cooked rice with plant
leaves or laver sheets. Its root is not used. Cabbage is an excellent
provider of vitamins and minerals including calcium, potassium, and iron.
You have to be careful when selecting Chinese cabbages in order to make
tasty kimchi. Medium-sized cabbages are preferrable. Generally speaking,
one which is light-white inside and light-green outside tastes best. And
take a little piece from the inside and try it to see if it tastes sweet.
When two cabbages are in the same size, pick the one heavier. To clean
cabbages, remove and discard the sturdy outer leaves and root. Make a slit
about four-inch long with a knife at the root-end, and part it with hand
into two halves when using smaller ones, or into four quarters for bigger
ones. Next, keep them immersed in salt solution (about 12 percent) for
about six hours. For best results, shift them once in two or three hours so
that they will be salted evenly. Rinse well with water and leave it to
drain when it is wilted.
Radish
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----- Radish, Raphanus sativus, is a member of the Cruciferae family. The
vegetable is a biennial and is indigenous to eastern Asia. There are a few
varieties of this plant, but the one usually used for making kimchi is
called "daikon", the long white Asian radish. The length varies from four
to forty inches. It is used in many foods including kimchi, Ggagdugi
(cube-sliced radish kimchi), dried-then-cooked side dishes, and pickles. It
has long been used as one of the winter-time vitamin sources. Its other
ingredients include water, protein, fat, carbohydrates, and fiber. The
plant also helps digestion with its enzyme called "diastase". Solid
radishes are best; porous ones are to be avoided. Select the ones whose
leaves are fresh. Solid and bigger ones with much juice are good for
cabbage kimchi, smaller ones with much juice are good for Ggakdugi. Even
smaller ones are used for Chonggak kimchi. When cleaning radish, remove the
leaves and root hairs with a knife and brush out soil with water. The
leaves are not to discard. They can be added to kimchi, or they can make a
separate kimchi, or they can be dried and stored for making soups.
Chili
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----- Red pepper, Capsicum longum, commonly called "chili", is a member of
the Solanaceae family. Since its introduction in Korea in the beginning of
the seventeenth century, it has been used in almost every kinds of Korean
dishes, to say nothing of kimchi. In chili there is twice as much vitamin C
as there is in orange -- an important source of vitamins during wintertime.
Chili helps the lactic fermentation process which leads to tasty kimchi,
and also prevents the fish juice from turning sour. Evenly-shaped and
glossy chilies without wrinkles are best. You can choose to used pre-ground
chili powder, or you can get whole-chili and powder it in a mill. The
latter way is preferrable, for you can select the kind of chilies to use.
Dried chilies can be grouped into two according to the way they are dried.
Sun-dried chilies are bigger and hotter. They are also softer. Fire-dried
chilies are harder and taste sweeter than sun-dried ones. Of course,
sun-dried ones are more expensive than fire-dried. Blending the two kinds
usually gets the best results for kimchi.
In the old times Korean people regarded the color red as to symbolize sun
or fire, and thought it had the power to chase away evil spirits. For this
reasons, chili was used for preventing evil spirits from entering. They
used to stick chilies and pieces of charcoal in a string and hang it in the
gate to hold evil spirits in check when there is a newborn baby boy (pine
twigs for girls). The string is called keumchool, which means "do not
enter." The string was also used for soy sauce pots when they had just made
it in order to prevent the evil spirits which would make the sauce to taste
bad.
Garlic
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----- Garlic, Allium sativum, belongs to the Liliaceae family and is a
perennial. The plant is used as a flavor for almost any food in Korea. Raw
garlic when it is chewed or cut has a pungent smell, which removes the
bloody smell from meat, improving the taste. Korean meat dishes usually
have garlic in them for this reason. Garlic also prevents beriberi and
constipation, and works as a strong germicidal effects since its juice
contains the antibiotic oil allicin. It has a pain-killer effect, and works
as an antidote to poison. For kimchi, solid garlics with purplish sheath
are good. All varieties of kimchi have garlics. Thin sliced strips are used
for White Kimchi, thin slices for Dongchimi, and crushed for Chinese
Cabbage kimchi. Garlic was believed to prevent evil and salt, and has been
added to all kinds of food and been excluded from the offerings to the dead
for the this same reason.
Ginger
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----- Ginger, Zingiber officinale, is a member of the ginger family,
Zingiberaceae. The plant is a perennial, and the part which is commonly
known as its root is actually rhizome, the enlarged underground part of its
stem. The rhizome is light-yellow and spicy. It is added to food mainly for
removing the fishy smell from fish or meat dishes. In the herb remedy the
plant is included in the remedy for digestive or respiratory ailments. And
concentrated ginger tea is used for cold in the folk remedy. Plump garlics
are preferrable for kimchi. Moist ones peel better. And tender gingers are
the best; the ones which show much fiber when broken are to be avoided.
Gingers are added to all kinds of kimchi. Like garlics, thin sliced strips
are used for White Kimchi, thin slices for Dongchimi, and cruched for
Chinese Cabbage kimchi. Ginger added to kimchi works as a germicide,
preservative, and deodorant.
Scallion
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----- Scallion, Allium fistulosum, is a perennial which belongs to the
Liliaceae family and is added as a seasoning, especially for removing the
fishy smell from meat or fish dishes. The leaf contains much vitamins
including vitamins A and C, and miinerals like iron. Like garlic, it
contains allicin which activates vitamin B1. Dishes which use scallion
include Scallion Kimchi. Scallion sanjok is beef and scallion cuts with
other vegetables stuck together in a stick and roasted together, and is a
choice side dish. Soft, lustrous scallions with more white side at the root
end are best for kimchi.
Leaf Mustard
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----- Leaf mustard, Brassica juncea, is a variety of mustard and belongs to
the Cruciferae family. The pungent leaves are used for kimchi or Na-mul
(raw, scalded, or fried and flavored vegetables). Seeds which look like
small meads are ground to make spice or herb remedy. Its composition is
similar to cabbage, with a little more protein, calcium, carotene (vitamin
A), and nicotin acid. Also there are dextrose and sugar. Especially it has
much vitamin C, calcium and mineral iron. Red leave are better for kimchies
which use chili; green ones are chosen for those without chili. Choose
lighter leaves when you don't care for the strong flavor, because darker
leaves are more pungent.
Leek
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----- Leek, Allium odorum, is a perennial which belongs to the Liliaceae
family and is used as the main ingredients of the stuffing for Cucumber
Sobagi (stuffed) and for many other dishes. Leek is taken as raw, slightly
scalded, fried, or roasted. The plant is also used as medicine because
helps strengthen digestive organs. There are largely two varieties in
Korea: traditioinal and improved. The traditional one has narrower leaves
and is better suitable for kimchi. Shorter leaves taste better. Choose
those which are greener, and parched or those with broken leaves are to be
avoided. Leek doesn't stand well for handling so you have to be nice and
careful when cooking or preparing it. For salting, better use fish juice
than salt. Leek Kimchi will be appropriately fermented in a day and a half,
which will also work as a good appetizer.
Cucumber
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----- Cucumber, Cucumis sativus, is an annual vine plant which belongs to
the Cucurbitaceae family and the fruit is widely used including for
Cucumber Sobagi (stuffed cucumber kimchi), various pickles, and for other
dishes. Ninety-five percent of cucumber is water. There is not much
nutrient in it compared to other vegetables but it has much vitamin
including vitamins A, U, B1, and B2. There are a few cucumber varieties in
Korea which are popularly used as food. The traditional one is preferred
for making kimchi. A few other kinds are served raw or slightly cooked. And
there is the "old" cucumber, which is fully ripe and turned yellow. The
peeled "old" ones mixed with chili paste make a choice side dish in summer,
together with cucumber Sobagi.
Dropwort
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----- Dropwort, Oenanthe stolonifera is a perennial plant which grows in
marshes and ditches. It is an alkalic food with abundant vitamins and
minerals. It is also used in folk remedy because it is effective for
alleviating fever and high blood pressure. It is usually boiled or lightly
scalded to serve at dining table. Added to kimchi ingredients when making
kimchi, the vegetable will give kimchi its unique flavor and cool feeling.
Shorter ones with thick leaflets are better than longer and thinner ones.
Succulent dropworts with a tinge of red are good.
Salt
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----- Salt consists of sodium chloride and does an important role of giving
savory taste to food. The dietry culture of Korea is centered on grains,
which lead them to prefer a little salty taste. Salt is easily available in
the Korean peninsula and used much for food preserving purposes. Naturally
there are many kinds of salt-pickled food in Korea. Salt is used for all
kinds of kimchi. It works as a preservative as well as germicide. Largely
speaking, there are two kinds of salt used in Korea. The coarse one is for
making kimchi, and finer kind is for salting dishes. The grains of quality
coarse salt are large and a little dark. Grains of fine salt should be even
in size and white. Salt will absorb moisture when it is exposed in the air
for a long time, which is not appropriate for making kimchi. And there
should be no foreign materials in it.
Chinese bellflower
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----- Chinese bellflower, Platycodon grandiflorum, is a perennial which
belongs to the family of bellflower. It grows in the regions from plains of
warm regions to 1,000m (3,300ft) above sea level in the sunny-side of
mountains. It is cultivated for ornament as well as its root, which tastes
a little bitter and has a unique flavor. The edible root looks like that of
ginseng, and the leaf is long oval with a pointed tip. Fiber consists most
of the root, and there also much carbohydrates, calcium and mineral iron.
It feels extraordinary to chew. Two- or three-year old root is very soft.
It is harvested from spring until fall. It is usually cooked with no
cooking when it is fresh, or heat-cooked in various ways when dried.
It is also used as a herbal medicine because there is saponin in it, which
is an important substance of ginseng. Before cooking anything, the root
should be steeped out of the bitter taste by soaking in water, and the
fiber should be softened. When making a salad, tear into strips and scrub
with salt. Seasoning is added when it is wilted. If you want to heat-cook
it, roast slightly and rinse in cold water before adding seasoning. The
mixture of vinegar, sugar, salt and pepper is the usual seasoning. It can
also be skewered with beef slices. Its soy sauce pickle is made by adding a
seasoning of sugar and garlic mixture after hard-boiling with beef and sea
tangle. It is also made Chinese Bellflower Kimchi, or simple dipping in
chili paste before roasting can make a tasty dish. In folk medicine, the
root is known to be effective to cold, asthma, body chill, stomachache,
furuncle, diarrhea, after-parturition care, women's diseases, insomnia,
bronchitis and menstrual pain. The leaf is effective for blisters. When
boiled with a cock (rooster), it can cure leukorrhea. For toothache or
diarrhea, peel the root and fry with oil and eat. It is also use when a
person vomits blood. The many ways of cooking and remedy further stresses
the fact that the plant has been very familiar to Korean people. Their
emotions toward chinese bellflower is well-expressed in the folk songs of
many regions.
Wild Rocambole
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----- Wild rocambole, Allium monanthum, is a perennial and belongs to the
lily family. There is a sheath of leaves which grows from the bulb. The
plant looks very much like a very young scallion and the smell is also
close to it. It has vitamin, calcium and various minerals, especially much
vitamin C. It is made a salad without heating, or boiled or steamed to go
with vinegar or chili paste. It is added to spicy sauce paste broth in the
spring, or pickled. The plant is effective as a hematic when the boiled
liquid is taken. The liquid is also effective for intestinal catarrh and
insomnia. When poisoned with a bug bite, crush the plant raw and apply it
where it is swollen. The flour dough can ease the bruise. Burn it and apply
the ash to a swell will subside it and ease the pain.
Burdock
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----- Burdock, Arctium edule, is a biennial which belongs to the sunflower
family. Its root is used for food. It is alkalic with a unique aroma, and
is considered a vegetable in Korea, China and Japan. It can be pickled in
soy sauce paste, or made a side dish by hard-boiling in soy sauce and
sugar. Burdock Kimchi is made by scalding lightly in boiling vinegar and
water. In the herbal medicine the plant is used for sore throat and German
measles. It is also very effective for diabetics.
Eggplant
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----- Eggplant, Solanum melongena, is an annual plant that belongs to the
family of eggplant. It grows to about 60 to 100cm (2 to 3 feet 4inches) and
bear broad, ovate, sometimes spiney leaves. Solitary lavender flower blooms
from June to September. Large and fleshy fruit is usually dark purple, but
there are white or yellow varieties. Eggplant is mainly used for food as
salad, grilled food, or kimchi. Also it is used in herbal medicine because
it is effective for fever, aches and inflammation. Substances like
trigonellin, stachydrine and choline in the plant can lower the
concentration of cholesterol in blood and work as a diuretic. Eggplant is
usually prescribed for for skin inflammation, mastitis, boil, skin ulcer
and enterohemorrhage. It is also effective as a thirst quencher and
insecticide. The fruit is used mainly for food, the rest of the plant is
for remedy.
Godeulbaegi
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----- Godeulbaegi, Ixeris sonchifolia is a biennial which belongs to the
family of chrysanthemum. It grows to 80cm (2 feet 8 inches) and the stem is
dark red. The vegetable is better known as Korean lettuce. Young leaves are
collected in April to be scalded before saladed, or fresh leaves are used
as the base vegetable for kimchi. The Godeulbaegi Kimchi of the Cholla
Province is especially well known. For making kimchi, the leaves are
steeped in salted water for a week to remove the bitter taste. Mixed with
anchovy juice, the slightly bitter-sour flavor is a good appetitie
stimulant.. The plant has protein, fat, carbohydrate, fiber, calcium,
mineral iron and vitamin. It is known to strengthen the stomack and cleanse
the blood.
Dodock
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----- Dodock, Condonopsis lanceolata, is a perennial plant which belongs to
the family of bellflower. It is nicknamed a "ginseng from the field,"
because of its tapered root strengthens lung and heart. The root is much
similar to that of Chinese bellflower and ginseng in shape. The vine grows
to 2m (6 feet 8 inches) and milky sap is produced when the vine is cut.
Young leaf is boiled and saladed, or used as cooked rice wrap like sheets
of laver. Root makes Dodock Kimchi, pickle-in-chili-paste, salad, salted
dry food, roast, egg-coated skewer and wine. Roasted Dodock is considered a
choice dish, which is made with early spring root by steeping and seasoning
before roasting. In fork remedy the plant is used for dyspepsia after
drinking water. Its powder is known to be effective for bad boil and bug
bite.
Beansprout
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----- When beans are arranged and watered in a pot which drains well, roots
srpout from the beans. Vitamin C is produced during the growing which does
not exist bean, which has made it a valuable supply of vitamin during the
winter. Beansprout is widely cooked in Korea to make dishes from ordinary
side dishes to regional specialties. When the sprouts grow to about 10cm (4
inches), simple addition of seasoning to steamed spouts can make a fine
food. Boil together with rice and flavor with soy sauce seasoning before
adding a few drops of sesame seed oil, you have a dish that will make you
to forget about all the delicacies. In the traditional herbal medicine,
sprouts of beans which are not yet quite long are dried and prescribed for
edema and muscle ache, as well as for alleviating gastric fever. It is also
effective for preventing low blood pressure and endemic diseases.
Beansprout soup is a popular remedy for hangover.
Fish juice and sikhae
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----- The term fish juice actually includes the kind where grain is added
to the salted fish. This is called sikhae, fish-and-grain juice. Fish juice
is made by fermenting fish and salted water (20%) at room temperature.
Whereas they add cooked rice to the mixture to make sikhae, where lactic
acid is produced in the fermentation. The lactic acid is the agent which
prevents the fish from going spoiled. In Korea sikhae is made mainly in the
regions which are exposed to the East Sea. Sometimes they make sikhae with
dried fish where they are far qaway from the sea. Cooked rice,
extra-glutonous rice, rice and Italian millet mix, and extra-glutonous and
Italian millet mix are the grains. Grains are so cooked as not get too
moist, and the amount of moisture is also controlled by drying them.
Anchovy juice
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----- This is a kind of fish juice that is made by fermenting anchovy with
salt, and is the one of the most popular kinds of fish juice. The best
season for anchovies is May or June, so the juice is also made in these
months. Fresh anchovy and salt are mixed at a ratio of 10:6. A layer of
anchovy after a layer of salt is repeated to fill a pot. A thick layer of
salt on top to cover everything beneath is the last touch. The pot is
sealed airtight for fermentation. When selecting anchovy juice, choose the
one that is well fermented so as the bones are not to be very easily
identifiable. There should be no fishy smell. Dark red and tasty juice is
best. The juice can make a clear sauce when boiled and filtered with Korean
paper. The clear sauce is usually for making Chinese Cabbage Kimchi. For
Ggagduki, they sometimes add the solid part too after mincing. Anchovy
juice can give kimchi a deep flavor. The kinds of kimchi where anchovy
juice is added include Leaf Mustard Kimchi, Leek Kimchi, Scallion Kimchi
and Godeulbaegi Kimchi.
*******************************************
Chinese cabbage (Winter) Kimchi
5 heads Chinese cabbage
2 radishes
2 cups coarse salt
1 binding dropwort
1 binding young scallion
1 binding leaf mustard
3 sheaths scallion
2 cups ground red chili
5 bulbs garlic
2 chunks ginger
1 cup fish juice
a small amount of salt, sugar
cabbage Remove the brown outer leaves and quarter, or halve, depending on
the size of each head. Soak in salted water for 5 or 6 hours. Rinse well
and drain. radish remove the leaves and slice into 4cm (1 1/2 inch)
strips. dropwort, leaf mustard, young scallion clean and wash. Cut into
4cm pieces. scallion wash and clean. Cut at slanted angles.
ground red chili soak in warm water.
garlic and ginger peel and crush separately.
fish juice gather up the solid part and mince.
Some of the materials and most of the wares actually needed are not
included in the materials list, assuming they are readily available in any
home. Metric values are approximated into pounds and inches, as they are
not absolutes.
Cooking
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-----
Seasoning; Mix the strips of radish with ground red chili and knead until
the radish is reddened evenly. Add dropwort, leaf mustard, young scallion,
scallion, minced garlic and ginger to the mixture. Add fish juice also.
Flavor with salt and sugar. When the cabbage is well-drained, apply the
seasoning between the leaves of cabbage and fold. Wrap with one of the
roll's outer leaves so that the seasoning remains between the leaves. Pile
each roll neatly in a pot. Cover a layer of cabbage leaves on top of the
pile and weight with a clean stone. After fermenting, take out only what
you need at one time and cut to serve. Replace the layer of leaves and
stone. This way it will last long fresh without turning sour.
********************************************
Leek (Summer) kimchi is popular in the Cholla and Kyongsang Provinces. It
is a good appetite stimulant in summer with its pungent and unique flavor
and taste. Salting is done not with salt but with anchovy juice. Gentle
working is a necessity because leek can smell of green more easily than
other vegetables do. The kimchi goes well with smoked or roasted meats.
1kg (2.2 pounds) leek
1/2 cup anchovy juice
1 cup ground red chili
1 bulb garlic
1 chunk ginger
1 spoon sugar
a small amount of sesame seeds
leek choose traditional Korean breed which have shorter sheaths. Wash and
clean. anchovy juice boil together with the same amount of water. Remove
the solid parts with a fine strainer when boiled. garlic and ginger clean
and wash. Mince.
Some of the materials and most of the wares actually needed are not
included in the materials list, assuming they are readily available in any
home. Metric values are approximated into pounds and inches, as they are
not absolutes.
Cooking
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-----
Cut the whole binding into two and sprinkle the anchovy juice, making sure
that the sheaths of leeks are salted evenly. Let sit for 20 minutes. Shift
upside down once during the time. Seasoning; Mix water-soaked ground red
chili well with minced garlic, sugar and sesame seeds. Knead leeks gently
in the seasoning and pile in a pot.
**************************************
Scallion Kimchi
Rolls of young scallion are pickled with boiled anchovy juice without
salting beforehand. Naturally, it chews nice and tastes good. Add slightly
more salt to the batch than you do with other types of kimchi. This way it
won't turn sour too soon. Adding leaf mustard will make an even more tasty
kimchi.
2 bindings young scallion
1 cup anchovy juice
1 cup ground red chili
2 bulbs garlic
1 chunk ginger
1 spoon sugar
2 spoons sesame seeds
a small amount of salt
young scallion choose from the traditional breed which are not too long.
Wash clean and drain. anchovy juice boil together with the same amount of
water. Remove the solid parts with a fine strainer when boiled. ground red
chili soak in warm water. garlic and ginger clean and wash. Mince.
Some of the materials and most of the wares actually needed are not
included in the materials list, assuming they are readily available in any
home. Metric values are approximated into pounds and inches, as they are
not absolutes.
Cooking
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-----
Lay a layer of the sheaths of young scallion in a spacious container and
sprinkle the boiled anchovy juice. Lay another layer on it and sprinkle the
fish juice. Repeat until all the sheaths are used up. Let sit for 1 hour.
Seasoning; Mix the soaked ground red chili, minced garlic, ginger, sugar,
salt and sesame seeds together. Apply the seasoning to the young scallion
and knead well. Grab 2 or 3 sheaths of the scallion and fold together a few
times to bind with one of its own leaflet. Pile the rolls neatly in a pot
and let ferment.
*********************************
Leaf mustard kimchi (HOT!) is made often in Seoul and Choongchong Province,
but is most popular in the Cholla Province. Flavored with much ground red
chili and fish juice, the hot taste is combined with the unique flavor and
aroma of leaf mustard to stimulate appetite. The leaf mustard with a tinge
of red is better than the green ones, which are more appropriate for making
Dongchimi or gourd kimchi. Leaf mustard kimchi is best to eat when it is
fermented for about a month. Adding items like chestnuts, pine nuts and
Korean pear gets even better results.
1kg (2 pounds) leaf mustard
2 bindings young scallion
1/2 cup coarse salt
2 cups anchovy juice
1 1/2 cup ground red chili
2 bulbs garlic
1 chunk ginger
1 spoon sesame seeds
a small amount of fine, strip-sliced chili
a small amount of salt
leaf mustard choose whose head is not too big, with soft red leaves.
Clean. Salt and let sit for an hour, shifting once after half an hour so
that the leaves are salted evenly. When wilted, rinse and let drain. young
scallion clean and wash. Let drain. anchovy juice boil together with the
same amount of water. Remove the solid parts with a fine strainer when
boiled. Some people get the liquid with the electric mixer without boiling.
garlic and ginger clean and wash. Mince.
Some of the materials and most of the wares actually needed are not
included in the materials list, assuming they are readily available in any
home. Metric values are approximated into pounds and inches, as they are
not absolutes.
Cooking
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-----
Seasoning; Add the ground red chili to the anchovy juice to make thick
paste. Mix in the minced garlic, ginger, sesame seeds and the fine,
strip-sliced red chili. Grab about 3 leaves together with a sheath of
scallion. Put some of the seasoning on the top leaf and fold once. The more
seasoning, the hotter and saltier. Bind it with the sheath of scallion.
Repeat this until all the leaves are used. Pile neatly in a pot and weight
with clean rocks. When fermented, take out as many bindings as you need
each time, and cut them into suitable lengths and serve in a bowl.
********************************
Dongchimi (Radish Liquid Kimchi) is made a few weeks before they make the
stocks of winter kimchi. The liquid part is especially attractive and makes
anyone feel refreshed. It goes well with the Korean rice breads, or with
Korean wines. Alsi it can make an excellent sauce for noodles. Added by
items like leaf mustard, young scallion, fermented chilies and Korean pear,
it can make an even better liquid kimchi. The addition of Burdock root,
scalded in vinegar is nice, too. Burdock is very effective for diabetics.
20 radishes
2 cups coarse salt
20 green chilies, fermented
2 Korean pears
1/2 binding young scallion
1/2 binding leaf mustard
5 red chilies
2 bulbs garlic
1 chunk ginger
2-1/2 gallons water
2 cups salt
radish choose smaller ones which are fresh and solid. Remove the rootlets
and wash clean. Roll in salt and put in a pot. Scatter more salt over them.
Let sit overnight. pear wash clean and slice into halves, without peeling.
young scallion clean and wash. Salt lightly and squeeze out water. Gather
2 or 3 sheaths together and roll. leaf mustard select green leaves. Clean
and wash. Salt lightly and squeeze out water. Grap 1 head and roll. green
chili ferment in salted water for a week. Drain. red chili wash clean and
drain. garlic and ginger clean and wash. Cut into thin slices and wrap
with a small piece of cloth.
Cooking
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Add 2 cups of salt to 2-1/2 gallons of water. Filter to gather a clear salt
water sauce. Put garlic and ginger in a cloth bag and place it at the
bottom of a pot. Lay the salted radish, and pile neatly in layer the
fermented green chilies, then young scallion, pear and red chilies. Pile
the last layer with the leaf mustard and weight with a clean stone. Pour in
the sauce and cover the lid. Let ferment a few days to a few months in a
cool location.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
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