Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Head Chinese cabbage cut into 1/2-in. strips |
3 tablespoons | Salt |
6 \N | Green onions; chopped (or less, if desired) |
3 \N | Garlic clove; minced (or less, if desired) |
½ teaspoon | Crushed dried hot red chile |
1 teaspoon | Chopped gingerroot |
Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad.
Makes about 1 quart
(C) 1992 The Los Angeles Times
Posted by Karen Mintzias in Intercook