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Kimchi (The Complete Book Of Oriental Cooking, Myra Waldo spice, pickles, korean 6 lb celery or cabbage or green 1 cabbage 3 tablespoon salt (not iodised) 2 cup scallions, sliced 2 garlic cloves, minced 1 tablespoon ginger root, minced (or 2 1 teaspoon powdered) 3/4 tsp chili peppers, dried, 1 ground Shred the cabbage into strips 1 inch wide. Mix with one half the salt and let stand 30 minutes. Wash and drain. Mix the scallions, garlic, ginger, chili peppers, cabbage, and remaining salt. Pack into a crock or glass jar. Add enough cold water to cover the vegetables. Cover the container and set aside in a cool place for 5 days. Taste to see if the vegetables are pickled sufficiently -- if not, let stand 2 more days. Chill and serve. Brent Thompson Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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