Cabbage keeps showing up in my refrigerator. Sometimes I buy it, sometimes I am "gifted" with it, as it seems to be a staple in many farm-share programs. I quite like cabbage, but have had so much of it, I have nearly exhausted my repertoire for preparations. So the cabbage I was most recently given just sat in the fridge for a few days. I was so bored with all of the standard ways to prepare it.
My mother stopped by a few days ago bearing a cookbook she saw at a garage sale. It featured some rather "exotic" (for the time) menus for entertaining. This was a cookbook for REALLY ambitious 1950's housewives. I leafed through it, thinking it might be just this side of worthless, but then I stumbled on a Kim Chee recipe. I like Kim Chee. For whatever reason, I've never had the occasion to prepare it.
Kim Chee is a Korean salad of sorts made with fermented cabbage. It has a refreshing sweet and sour balance. It always tastes very "clean" to me.
That poor cabbage was not going to make it another day in the fridge, so I got my motivation up and started the 1950's housewife Kim Chee recipe early this morning.
Only after I started the process did I compare my Betty Crocker-esque recipe to some authentic Korean ones. The "authentic" recipes and the one I used differ substantially, but the proof, as they always say, is in the pudding. Kim Chee takes a number of days to ferment, so I will update you on the finished product when it happens.
Stay tuned.
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