| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Korean | Condiments, Vegetables, Korean | 1 | Servings |
INGREDIENTS
| 2 | lb | Vegetables; cabbage, yellow turnip and cucumber |
| 2 | tb | Salt |
| 1 1/2 | tb | Minced onion |
| 1 | ts | Minced garlic |
| 2/3 | ts | Minced gingerroot |
| 1/2 | tb | Ground red pepper; to 1 tables |
INSTRUCTIONS
Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into small pieces. Sprinkle with 2 T. salt,and let stand for 3-4 hours. Press out liquid. Mix vegetables well with onion, garlic, gingerroot and red pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints. Contributed by Helen Jolly. Formatted by Olivia Liebermann. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry <nlberry@prodigy.net> on Jul 13, 1997
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