| 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
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”