Title: Kimchee (Marinated Chinese Leaves)
Categories: Condiment Korean
Yield: 1 Servings

1	lb	Chinese leaves, sliced
3	tb	Salt
4	oz	Daikon (Japanese radish)
1	ts	Chili powder
2	ts	Crushed garlic
1	ts	Sugar
4		Spring onions, finely chopped
1		Inch piece of fresh ginger peeled and grated

Wash the Chinese leaves and drain well. Place in a bowl and sprinkle with the salt, then cover with a plate and place heavy weights on top. leave for 2 -3 days then rinse and drain the leaves.

Peel and shred the daikon. Place the Chinese leaves and daikon in a large bowl and stir in the chili powder, garlic, sugar, spring onions and ginger. Cover with a weighted place and leave 1 -2 days before using.

Richard Thomas

From: Kathryn Cone Date: 10-01-97 (21:18) The Once And Future Legend (5) Home Cooki

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