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Title: Kimchi (Korean Cabbage Relish)
Categories: Vegetable Relish Korean
Yield: 1 Servings
| 1 | Head Chinese cabbage cut into 1/2-in. strips | |
| 3 | tb | Salt |
| 6 | Green onions; chopped (or less, if desired) | |
| 3 | Garlic clove; minced (or less, if desired) | |
| 1/2 | ts | Crushed dried hot red chile |
| 1 | ts | Chopped gingerroot |
Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad.
Makes about 1 quart
(C) 1992 The Los Angeles Times
Posted by Karen Mintzias in Intercook
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