Cookin' Food

Stacey here… this Family Cook Book was originally collected and printed several years ago. I gave the collection as Christmas gifts. The ever increasing family and friends asking for copies, as well as, more and more new recipes being shared, has sent me fleeing to the web as a family resource. My family tree and all of our connecting branches, have a long love of food and recipes. If you have stumbled upon us by accident, you are welcome to use a recipe. Our recipes have been collected over many years from many different sources - I strive to give credit where credit is due.

Wednesday, December 5, 2012

Kim Chee

Chef Michael Kang, 5' Restaurant, Laguna Beach - 5' Restaurant was one of Jim and my favorite restaurants, so much so that we asked Michael to cater our wedding... I luved the Kim Chee he would serve us as a amuse bouche...

             4 heads     Cabbage
          4 pounds     Carrots
             1¼ cup     Sugar
          22/3 cups     Soy Sauce
          22/3 cups     Sesame Oil
                             Chili Oil to taste
              ½ cup     Garlic Chili Paste
              ½ cup     Garlic
                pinch     Salt
          22/3 cups     White Wine Vinegar


Cut Cabbage into quarters, then eighths, pour scalding water over to blanch, then spin dry.

Peel and cut carrots on mandoline then par boil.

Mix all ingredients, cover and refrigerate for 24 hours.
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