Kimchi (korean cabbage relish)
Kimchi (korean cabbage relish) ingredients
- 1 Head Chinese Cabbage
- - cut into ½-in. strips
- 3 T Salt
- 6 Green onions; chopped
- - (or less, if desired)
- 3 garlic cloves, minced
- - (or less, if desired)
- 1⁄2 t Crushed dried hot red chile
- 1 t chopped gingerroot
Cooking Kimchi (korean cabbage relish)
1. Soak cabbage in salted water to cover 5 to 10 hours.
2. Drain.
3. Combine cabbage with salt, green onions, garlic, chile and gingerroot.
4. Mixi well and spoon into large jar. Cover and refrigerate 1 to 2 days before using.
5. Keeps well several weeks.
6. Use as relish or salad.
7. Makes about 1 quart (c) 1992 the los angeles time.
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