Kimchi (Korean Pickle)
2 lb Vegetables; cabbage, yellow
-turnip and cucumber
2 tb Salt
1 1/2 tb Minced onion
1 ts Minced garlic
2/3 ts Minced gingerroot
1/2 tb Ground red pepper; to 1
Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into
small pieces. Sprinkle with 2 T. salt,and let stand for 3-4 hours. Press
out liquid. Mix vegetables well with onion, garlic, gingerroot and red
pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in
the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints.
Contributed by Helen Jolly. Formatted by Olivia Liebermann.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry
on Jul 13, 1997