Kimchi (korean cabbage relish)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Chinese cabbage cut into 1/2-in. strips | |
| 3 | tablespoons | Salt |
| 6 | Green onions; chopped (or less, if desired) | |
| 3 | Garlic clove; minced (or less, if desired) | |
| ½ | teaspoon | Crushed dried hot red chile |
| 1 | teaspoon | Chopped gingerroot |
Directions
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