Originally Posted by AllenMI
Anybody ever smelled Kimchee? Nasty, horrific stuff. Thai fermented cabbage. Smells really bad, but tastes pretty good.
Fish sauce is another one that absolutely reeks, but does wonder for a stir-fry.
I like both of them. My Korean friend makes her own Kimchee at her oriental grocery store. I plan on making some soon.
1 lb chinese (celery or nappa)
1 cabbage, cut into 2-inch
1 pieces (about 4 cups)
6 tb salt
4 green onions (including
1 tops), finely chopped
1 ts fresh ginger, finely
1 clove garlic, minced
1 tb sugar
1 tb paprika
1 cayenne pepper
2 c water
Sprinkle the cabbage with 5 tablespoons of the salt. Let stand for 2
hours. Rinse off salt and drain. Add the green onions, ginger,
garlic, sugar, paprika, the remaining salt and a dash of cayenne
pepper, and mix thoroughly. Pack the vegetables in a jar and pour in
the water. Cover tightly. Refrigerate the vegetables for 24 hours