Title: Kimchi (7)
Categories: Hawaii Korea Pickle Spice
Yield: 1 Servings

2	lb	Vegetables (cabbage, daikon,
		And cucumber)
2	tb	Salt
1 1/2	tb	Minced onion
1	ts	Minced garlic
2/3	ts	Minced gingerroot
1	tb	Ground red pepper (or
		Crushed red pepper)

Wash and drain vegetables. Peel daikon 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-fitting lid. Leave in jar in refrigerator for 3-4 days. Serve with meals. Makes about 2 pints.

Alt.Culture.Hawaii

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