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Title: Spicy Korean Kimchi
Categories: Korea Spicy Relish Hom
Yield: 1 Servings

1lbChinese cabbage
2tbSalt
4cCold water
2cVery hot water
PICKLING MIXTURE
1tbFinely chopped garlic
1tbFinely chopped fresh ginger
1tbFinely chopped scallions
2tsFinely chopped dried chile
2tsSugar
1tbSalt

SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days. Drain and cut the leaves into bite-size pieces. Pack into a glass jar until ready to serve.

Makes 1 Pound

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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