Kimchi #2

Yield: 1 Servings

Measure Ingredient
6 pounds Celery or cabbage or green cabbage
3 tablespoons Salt (not iodised)
2 cups Scallions; sliced
2 \N 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, .

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