| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Asian |
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Head napa cabbage (1-1/2 to 2 pounds) |
| 2 1/2 |
tb |
Salt |
| 1/4 |
lb |
Daikon (it's a Asian turnip) peeled and cut into matchstick pieces (option) |
| 2 |
|
Green onions (including tops); cut into thin slivers |
| 3 |
|
Cloves garlic; minced or pressed |
| 1 |
|
To 2 teaspoons Korean red pepper or ground red pepper (cayenne) |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Cut cabbage into chunks about 1-inch square; place in a large bowl and add
2 tablespoons of the salt. Mix well. Cover and let stand at room
temperature until cabbage is wilted and reduced to about half its original
volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with
daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2
tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid
or plastic wrap and let stand at room temperature, tasting often, until
fermented to your liking. (In warm weather, fermentation may only take 1
to 2 days; in cooler weather, count on 3 to 4 days.) Store in the
refigerated, covered, for up to 2 weeks.
Makes about 3-1/2 cups.
SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea &
Southeast Asia.
Shared by Cate Vanicek
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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