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KOREAN "KIMCHI" 2 lb. Chinese cabbage 1/2 c. salt 1/2 doz. green onions, chopped 5 pieces garlic, crushed 2 Tbsp. sugar 1 1/2 tsp. red pepper (powdered) 1/2 tsp. Accent Wash cabbage thoroughly and chop into small pieces. Place washed cabbage in a large bowl, one handful at a time, sprinkling thoroughly with salt. Let stand for 4 hours. At the end of 4 hours; drain off collected water in bottom of bowl, then taste a piece of cabbage. If real salty, wash cabbage and drain. If slightly salty, add remaining ingredi- ents. Mix thoroughly. Place in glass jar and store at room temperature for 3 to 4 days; then store in refrigerator. It is not ready to eat. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |