Kimchi (korean Cabbage Relish)

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David Hegg

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Korean	Korean, Relishes, Vegetables	1	Servings

INGREDIENTS

1		Head Chinese cabbage
		cut into 1/2-in. strips
3	T	Salt
6		Green onions, chopped
		or less if desired
3		Garlic clove, minced
		or less if desired
1/2	t	Crushed dried hot red chile
1	t	Chopped gingerroot

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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