there is a Korean dish that uses cabbage and i think i heard it from a soldier.?

Question

that is what im looking ,
for ,how is it made?

the soldier ,my brother, was in korea i forgot what he called it.

Answer 1

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 get it in a jar at an Asian store. I dont know what a soldier has to do with this...

Answer 2

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

Makes about 1 1/2 Quarts

1. 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.

2. 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.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Answer 3

Kim Chi baby it is made from cabbage and vinegar and what you do is put all these spices with cabbage and vinegar in a mason jar and go to your back yard and dig a hole stick it in there for as long as you like and it basicly pickels the cabbage but the longer you keep it in there the hotter it gets and the better I know it sounds weird but the Koreans have been doing this for years some years back I heard of them digging up some Kim Chi that had been in teh ground for 100 years they say it was the best stuff in the work i will take their word for it and that is Kim Chi (Kim Chee)

Answer 4

Kim Chee. So wonderful. It is also make with Radish and that is called Moo Kim Chee, which I think is better.
Many dishes are made with the kim chee. Stews and such.
Go to your local asian ghetto and ask the proprietor to let you sample some. It is a bit hot because it is fermented with red pepper. If you don' t like very hot, tell them you want a newer batch. It will last a very long time and you will have time to get used to the heat.
Oh, it doesn't smell good...it tastes great thought.
I don't know the amounts, but it has cabbage, red pepper flakes, vinegar, fish oil or broth, salt or brine. Look on Recipezaar.com

Answer 5

Its Kimchi. Kinda like sauerkraut but with chilli added.

As with any pickled (fermented) vegetables, it utilises lactic acid bacteria to impart the flavour during the fermentation (the sourish tangy = acidic note i.e.). The chilli in kimchi just spices things up :P

Answer 6

kimchi - a Korean dish made of pickled cabbage

Answer 7

Kim chi fermented and hot spiced cabbage.
My dad found out about it while he was in Korea.

Answer 8

kim chi fermented rotten cabbage

Answer 9

kimchi, it's a side dish

Answer 10

Kim Chee. Gross!!!