| 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
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”