Difference between revisions 74341 and 74342 on viwikibooks

{{recipesummary|Side Dish recipes||3-6 days|3}}

{{recipe}} | [[Cookbook:Cuisine of Korea|Korean Cuisine]]

'''Kimchi''', '''Kimchee''' or '''Gimchi''' (김치) is a Korean dish of pickled [[Cookbook:Vegetable|vegetables]], usually [[Cookbook:Cabbage|cabbage]] or white [[Cookbook:Radish|radish]], and commonly served as a [[Cookbook:Side dishes|side dish]]. It is commonly fermented in a brine of [[Cookbook:Anchovy|anchovies]], [[Cookbook:Ginger|ginger]], [[Cookbook:Garlic|garlic]], [[Cookbook:Green onion|green onion]] and [[Cookbook:Chilli Pepper|chilli pepper]]. There are infinite varieties, at least as many as there are households.

==Ingredients==
*1 head [[Cookbook:Nappa cCabbage|nappa cabbage]] (baechu, wombok)
*1/2 [[Cookbook:Onion|onion]], thin sliced
*1/4 [[Cookbook:Carrot|carrot]], thin julienne
*1/4 [[Cookbook:Radish|radish]], thin julienne
*4 [[Cookbook:Green onion|green onions]], cut into 2 inches
*2 tbsp minced [[Cookbook:Garlic|garlic]]
*1 tsp minced [[Cookbook:Ginger|ginger]]
*1/2 cup [[Cookbook:Go choo ga roo|go choo ga roo]] (Korean chili powder)
(contracted; show full)#Take one cabbage, stuff in above mixture to an every layer. Try to fold in half 
#With 2 outer leaves, wrap the whole thing securely.
#Put it in a air tight container.
#Let it sit on a kitchen counter for overnight.
#Put in a refrigerator for 2-3 days.
#Serve with rice.

==Notes, tips, and va
triations==
*The brine can be varied to include many other ingredients.  Be creative.

[[Category:Featured recipes|Kimchi]]
[[Category:Korean recipes|Kimchi]]
[[Category:Side Dish recipes|Kimchi]]
[[Category:Radish recipes|Kimchi]]
[[Category:Cabbage recipes|Kimchi]]
[[Category:Fermented food recipes|Kimchi]]