INGREDIENTS

INSTRUCTIONS

This is from today's SF Chronicle:  Wuin Kim Hopkins makes kimchi in
small portions like this because she  likes to serve several kinds of
this quintessential Korean condiment.  Kimchi develops its best flavor
in about 1 week. It will keep almost  indefinitely, but after 3 weeks
the flavor becomes very pungent. Wash  the cabbage. In a bowl, dissolve
the 1/3 cup salt in enough water to  cover the cabbage. Put the cabbage
in the salted water and let stand  overnight.  The next day, squeeze
the cabbage gently to remove most of the water.  Slice the cabbage into
bite- size pieces. Put them into a large  mixing bowl, and add the 10
tablespoons salt, the chile peppers,  chili powder, garlic, ginger and
sugar. Mix lightly by hand (wear  rubber gloves if you have sensitive
skin). Add the green onions and  toss with your hands until well mixed.
Pack the kimchi into a large jar, cover and leave it at room
temperature for 1 day, then refrigerate. Serves 4 to 6.  PER
TABLESPOON: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat  (0 g
saturated), 0 mg cholesterol, 1347 mg sodium, 0 g fiber. Posted  to
CHILE-HEADS DIGEST by Chipotle Coyote <coyote@calweb.com> on May  27,
1998

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