| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Korean |
Korean, Vegetarian, Condiment |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chinese turnip |
| 1 1/2 |
lb |
Chinese cabbage |
| 1 |
c |
Water |
| 1/4 |
c |
Salt |
| 4 |
lg |
Scallions |
| 4 |
lg |
Cloves Garlic or 6 sm clove |
| 2 |
tb |
Chopped fresh ginger |
| 7 |
ts |
Cayenne pepper |
INSTRUCTIONS
1. Wash the leaves of a Chinese cabbage and cut them into 2-inch lengths
(the leafy end may be left longer; it will shrivel the most). Peel the
Chinese turnip, halve it lengthwise down the center and then slice thin
across the grain.
2. Combine the salt and water. Place the vegetables in a large pot. Pour
the salted water over the surface of the vegetables and cover the pot.
Leave overnight.
3. The next day, mince the scallions, garlic and ginger. Drain the
vegetables, which should be wilted and reserve the salty water. Season with
the cayenne, scallion, garlic and ginger. Mix the vegetables by hand, using
rubber gloves if available. Pack this mixture tightly into jars. Pour the
salted water over the mixture so that the liquid comes to within 1/2 inch
of the top of the jar.
4. Keep at room temperature for 2 or 3 days, then refrigerate.
Makes about 2 jars of kimchi which should be enough for a large dinner
party.
From: The Korean Cookbook, By Judy Hyun.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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