| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 1 | Servings | |
INGREDIENTS
| 6 | lb | Celery or cabbage or green cabbage |
| 3 | tb | Salt (not iodised) |
| 2 | c | Scallions; sliced |
| 2 | Cloves garlic; minced | |
| 1 | tb | Ginger root; minced -or- |
| 2 | ts | Powdered ginger |
| 3/4 | ts | Chili peppers; dried, ground |
INSTRUCTIONS
Kimchi (from The Complete Book of Oriental Cooking, Myra Waldo,1965) Shred the cabbage into strips 1 inch wide. Mix with one half the salt and let stand 30 minutes. Wash and drain. Mix the scallions, garlic, ginger, chili peppers, cabbage, and remaining salt. Pack into a crock or glass jar. Add enough cold water to cover the vegetables. Cover the container and set aside in a cool place for 5 days. Taste to see if the vegetables are pickled sufficiently -- if not, let stand 2 more days. Chill and serve. Brent Thompson <brent@hplbct.hpl.hp.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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