Yield: 1 Servings

Measure Ingredient
1 \N Head Chinese cabbage; split in half
\N \N Salt
\N \N Pepper powder
\N \N Pickled Anchovies
\N \N Garlic
\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

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