| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Korean |
Vegetables, Relishes, Korean |
1 |
Servings |
INGREDIENTS
| 1 |
|
Head Chinese cabbage cut into 1/2-in. strips |
| 3 |
tb |
Salt |
| 6 |
|
Green onions; chopped (or less, if desired) |
| 3 |
|
Garlic clove; minced (or less, if desired) |
| 1/2 |
ts |
Crushed dried hot red chile |
| 1 |
ts |
Chopped gingerroot |
INSTRUCTIONS
Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage
with salt, green onions, garlic, chile and gingerroot. Mix well and spoon
into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well
several weeks. Use as relish or salad. Makes about 1 quart
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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