Yield: 1 Servings
|1 \N||Head Chinese cabbage; split in half|
|\N \N||Pepper powder|
|\N \N||Pickled Anchovies|
|\N \N||Ginger; peeled|
Split the cabbage in two and rub coarse salt between all the leaves. Set until it wilts.
Mash remaining ingredients together until it forms a paste. Rub paste on wilted cabbage, making sure to get it between all the leaves.
Leave at room temperature for a more sour taste, refrigerate for a more fresh taste.
Per serving: 166 Calories; 3g Fat (11% calories from fat); 19g Protein; 28g Carbohydrate; 0mg Cholesterol; 217mg Sodium NOTES : A hot pickled cabbage. The most important staple of the Korean diet. No amounts are given, since each person makes Kim-Chi differently.
Play with it until you find a combination you like.
Recipe by: Chris Benham
Posted to MC-Recipe Digest V1 #876 by Chris Benham <benham@...> on Oct 30, 1997