Kimchi (Korean Cabbage Relish)

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Title: Kimchi (Korean Cabbage Relish)
Yield: 1 Servings
Categories: Vegetables, Relishes, Korean


1 Head Chinese cabbage
- cut into 1/2-in. strips
3 tb Salt
6 Green onions; chopped
- (or less, if desired)
3 Garlic clove; minced
- (or less, if desired)
1/2 ts Crushed dried hot red chile
1 ts Chopped gingerroot

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage
with salt, green onions, garlic, chile and gingerroot. Mix well and spoon
into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well
several weeks. Use as relish or salad. Makes about 1 quart

From Gemini's MASSIVE MealMaster collection at