Yield: 1 Servings
|6 pounds||Celery or cabbage or green cabbage|
|3 tablespoons||Salt (not iodised)|
|2 cups||Scallions; sliced|
|2||Cloves garlic; minced|
|1 tablespoon||Ginger root; minced -or-|
|2 teaspoons||Powdered ginger|
|¾ teaspoon||Chili peppers; dried, ground|
Kimchi (from The Complete Book of Oriental Cooking, Myra Waldo,1965) Shred the cabbage into strips 1 inch wide. Mix with one half the salt and let stand 30 minutes. Wash and drain. Mix the scallions, garlic, ginger, chili peppers, cabbage, and remaining salt. Pack into a crock or glass jar.
Add enough cold water to cover the vegetables. Cover the container and set aside in a cool place for 5 days. Taste to see if the vegetables are pickled sufficiently -- if not, let stand 2 more days. Chill and serve.
Brent Thompson <brent@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .