Sliced Radish And Cabbage Kimchi

Would you drown your cares? Then go, plunge yourself in the Godhead’s deepest sea; be lost in His immensity; and you shall come forth as from a couch of rest, refreshed and invigorated. I know nothing which can so comfort the soul; so calm the swelling billows of sorrow and grief; so speak peace to the winds of trial, as a devout musing upon the subject of the Godhead. It is to that subject that I invite you this morning.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Korean	Condiment	1	Servings

INGREDIENTS

1/2		Korean radish
1/4		Celery cabbage head, Chinese
		cabbage
1		Korean watereress, cut into
		1-1/2" lengths
2		Green onion stalks, cut into
		1-1/2" long julienne
3		Cloves garlic, cut into
		slivers
1		Ginger root, cut into
		slivers
2		Red chili peppers, cut into
		narrow strips
3	T	Red pepper powder
1/2	c	Coarse salt
		Table salt

INSTRUCTIONS

Favored by many, this juicy kimchi is for all seasons. The thinly
sliced radish and cabbage squares are elaborated with narrow julienne
of aromatic vegetables such as Korean watercress and green onions.
Furthermore, the fresh red pepper strips and the finely powdered red
peppers exaggerate the flavor and create an appetizingly reddish  color
for the kimchi. It goes nicely with your favorite snacks.
PRELIMINARIES    Preparing the Vegetables. Trim and wash the Korean
radish, cleaning  the skin with a soft sponge. Separate the tender
inner leaves of the  celery cabbage. Trim off the leaves of the Korean
water-cress and  green onions; washthem with cold water and drain.
PREPARATIONS    Cut the cabbage leaves at 1 1/4"(3 cm) intervals and
halve the cut  pieces; cut the radish into thin 1 1/4" (3 cm) squares.
Sprinkle the cut-up radish and cabbage pieces with salt and allow  them
to stand until softened, about 30 minutes. Rinse with water and  drain.
Cut the stems of the Korean watercress and the green onion stalks  into
1 1/2" (4 cm) lengths; cut the onion pieces into narrow strips.  Halve
the red peppers, seed, and cut them into narrow strips; peel  the
garlic and ginger and cut them into slivers.    Add all the prepared
vegetables--the green onions, Korean  watercress, ginger, garlic, and
red peppers--to the salted cabbage  and radish pieces. Toss the
vegetables throughly and put the mixture  into a crock.    Mix the fine
red pepper powder and a brine prepared with 1/4 cup of  table salt and
4 to 5 quarts of water. If the red pepper powder  contains big pieces,
wrap the powder in 3 layers of cheesecloth and  shake in the brine to
prevent any big pieces from getting into the  kimchi souse and clouding
it.    Pour the kimchi souse over the vegetable mixture in the crock.
REMARKS    If you like this kimchi less spicy, red pepper threads may
be  substituted for the red pepper powder.    You may try a combination
of radish, carrot, and cucumber for a good  color combination.  GNC
KOREA  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 82 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 56908mg Potassium: 575.2mg Carbohydrates: 18.4g Fiber: 4.6g Sugar: 8.4g Protein: 4g