Kona Kim Chee

[bigwavedave]

quote:
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Originally posted by Lady of the Lake
Bigwavedave---Could you please post that recipe for Kimchee? I've been looking for an AUTHENTIC recipe ever since I left Honolulu.
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authentic? well, now i am on the spot.

Kona style Kim Chee

2# bok choy
4 C water
1/2 C salt
1/2 tsp ginger
3/4 tsp garlic
2 tsp green onion
2 tsp flaked, hot, chili pepper
1 Tblspn sugar

in a big bowl, dissolve salt in water. soak bok choy overnight in solution. drain, spread out the bok choy in the sun until leaves wilt. cut into slices. place in a bowl and mix in other ingredients. press into a container with lid. refrigerate. eat in 2-3 days.

each chef may see opportunities to adjust seasonings to suit taste.

 

[Ramangel]

This sounds really good!

 

[dreamseeer]

It IS very potently powerfully strong....

but what makes it so....is it the fermentation process itself of the bok-choy?

I thought the recipe contained vinager because when you open the lid it smells like vinager...but only to find out there is no vinager in the recipe....

 

[bigwavedave]

the secret to enjoying kim chee is not to ask too many questions.

there are a zillion recipes. surely one has vinegar. i know one has fish paste. this is to be avoided.

yes, i'd say fermentation is a part of the process.