| 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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