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@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .