| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Korean | Vegetables, Salads, Pickles, Korean | 3 | Cups |
INGREDIENTS
| 1 | Medium-size head napa cabbage (1 1/2 to 2 pounds) | |
| 2 1/2 | tb | Salt (divided use) |
| 1/4 | lb | Daikon, peeled and cut into matchstick pieces, optional |
| 2 | Green onions (including tops), cut in thin slivers | |
| 3 | cl | Garlic, minced or pressed |
| 1 | ts | Or 2 t Korean red pepper or ground red pepper (cayenne) |
| 2 | ts | Sugar |
INSTRUCTIONS
Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar and remaining 1/2 tablespoon of salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warmer weather, fermentation may take only 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refrigerator, covered, for up to 2 weeks. From article by Kim Pierce, Buffalo News (1988); recipe probably from "The Cuisines of Asia", Jennifer Brennan, 1984. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #4 by "Rfm" <[email protected]> on Feb 01, 99
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