Instant kimchi (korean gut churi kimchi)

Yield: 4 servings

Measure Ingredient
1 \N Chinese cabbage
2 \N Cloves Garlic
1 teaspoon Hot pepper
1 teaspoon Soy sauce
1 teaspoon Vinegar
1 tablespoon Salt
1 tablespoon Sugar

1. Chop the cabbage into pieces about 1½ inches long by 1 ½ inches wide. Three cups of chopped cabbage are needed.

2. Crush the garlic and blend with the hot pepper, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve. From: The Korean Cookbook, by Judy Hyun.

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