Quick Kimchi (Korean Mak Kimchi)

Title:
Quick Kimchi (Korean Mak Kimchi)

Yield:
12 Servings

Categories:
Korean,
Vegetarian,
Condiment




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






 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