| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | lb | Head cabbage |
| 1/2 | c | Rock salt |
| 4 | c | Water |
| 2 | ts | Minced red pepper |
| 3/4 | ts | Minced garlic |
| 1/2 | ts | Minced ginger root |
| 1/2 | ts | Paprika |
| 1 | tb | Sugar |
| 1/4 | ts | Msg (opt) |
INSTRUCTIONS
SEASONING Here's a Kim Chee recipe you might want to try. This is taken from a local cookbook. Wash cabbage and cut in 1 inch pieces. Dissolve the rock salt in water. Soak the cabbage in the brine for 3 to 4 hours. Rinse and drain. Combine seasonings; add to the cabbage mixture, mixing thoroughly. Pack in 1 quart bottle. Cover loosely and let stand at room temperature for 1 to 2 days. Chill before serving. You can use napa cabbage also. And depending on how spicy you want it can adjust the pepper accordingly. Posted to fatfree digest V96 #239 From: Kickerbear@aol.com Date: Fri, 30 Aug 1996 01:53:59 -0400
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