Kimchi (korean cabbage relish)

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

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