KOREAN KIM CHEE|
1 large head cabbage, 1-inch
5 Tbsp. pickling salt
3 green onions, 1-inch pieces
1/2 tsp. ginger
2 to 3 Tbsp. crushed red
2 cloves garlic
1 Tbsp. salt
Sprinkle salt on cabbage and let stand 4 to 5 hours,
mixing occasionally (use glass bowl). Rinse well with cold
water and drain. Mix cabbage with remaining ingredients. Pack
firmly in glass jars, adding water to cover. Cover and let
stand on counter for several days. In warm weather 1 day is
sufficient, but in cold, 5 days may be needed. Refrigerate.
Will keep several weeks. Serve as a side dish. Serves 6.
This highly seasoned pickled cabbage is a Korean staple.
When Kim Chee was provided at the 1984 Olympics in L.A., so
much was eaten by athletes of other nations that there was a
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