Kimchi or 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 (up to 1)

Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into small pieces. Sprinkle with 2 tablespoons salt and let stand for 3 to 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 to 4 days. Serve with meals. Makes about 2 pints.

It doesn't say what type cucumbers to use. I also seem to remember Kimchi in an episode of M*A*S*H. The one where Frank Burns saw some Koreans burying something in the ground behind the Swamp. So he called an alert and went out in the field dressed for battle, expecting something to explode. What he dug up was - Kimchi - in an earthenware jar. That is the Korean way of letting Kimchi ferment. Although I don't know how many days they leave it like that. Oh, yes, if you try to "age" it that way, be sure to wrap the jar in some sort of cloth, so the dirt doesn't get inside the jar!

Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 17:06:28 -0400 From: "Raymond F. Falcon" <rfalcon@...>

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