| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Korean |
Korean, Pickles, Salads, Vegetables |
3 |
Cups |
INGREDIENTS
| 1 |
|
Medium-size head napa |
|
|
cabbage 1 1/2 to 2 |
|
|
pounds |
| 2 1/2 |
T |
Salt, divided use |
| 1/4 |
lb |
Daikon, peeled and cut into |
|
|
matchstick pieces |
|
|
optional |
| 2 |
|
Green onions, including |
|
|
tops cut in thin |
|
|
slivers |
| 3 |
|
Garlic, minced or pressed |
| 1 |
t |
Or 2 t Korean red pepper or |
|
|
ground red pepper |
|
|
cayenne |
| 2 |
t |
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" <Robert-Miles@usa.net> on Feb 01, 99
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”