Kimchi (korean pickle)

Yield: 1 Servings

Measure Ingredient
2 pounds Vegetables; cabbage, yellow turnip and cucumber
2 tablespoons Salt
1½ tablespoon Minced onion
1 teaspoon Minced garlic
⅔ teaspoon Minced gingerroot
½ tablespoon Ground red pepper; to 1 tables

Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into small pieces. Sprinkle with 2 T. salt,and let stand for 3-4 hours. Press out liquid. Mix vegetables well with onion, garlic, gingerroot and red pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints.

Contributed by Helen Jolly. Formatted by Olivia Liebermann.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry <nlberry@...> on Jul 13, 1997

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