| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Head Chinese Cabbage |
|
|
Salt |
| 4 |
|
Green Onion With Tops |
| 1 |
|
Clove garlic |
| 1 |
|
Hot Red Chili; Dried |
| 1 |
ts |
Ginger Root; Grated Fresh |
INSTRUCTIONS
Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons
salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops
in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash
salted cabbage three times with cold water; drain and add the onions,
garlic, chile, ginger and one tablespoon salt. Cover with water, mix well.
Cover container and let stand for a few days. Taste mixture every day. When
it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes
one quart.
Date: Sat, 22 Jun 1996 19:03:28 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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