| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Korean | Vegetable | 1 | Servings |
INGREDIENTS
| 1 | Head Chinese cabbage; split in half | |
| Salt | ||
| Pepper powder | ||
| Pickled Anchovies | ||
| Garlic | ||
| Ginger; peeled |
INSTRUCTIONS
Split the cabbage in two and rub coarse salt between all the leaves. Set until it wilts. Mash remaining ingredients together until it forms a paste. Rub paste on wilted cabbage, making sure to get it between all the leaves. Leave at room temperature for a more sour taste, refrigerate for a more fresh taste. Per serving: 166 Calories; 3g Fat (11% calories from fat); 19g Protein; 28g Carbohydrate; 0mg Cholesterol; 217mg Sodium NOTES : A hot pickled cabbage. The most important staple of the Korean diet. No amounts are given, since each person makes Kim-Chi differently. Play with it until you find a combination you like. Recipe by: Chris Benham Posted to MC-Recipe Digest V1 #876 by Chris Benham <benham@lclark.edu> on Oct 30, 1997
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