Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Korean Vegetarian
Condiment
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Chinese turnip
1 1/2 lb Chinese cabbage
1 c Water
1/4 c Salt
4 lg Scallions
4 lg Cloves Garlic or 6 sm clove
2 tb Chopped fresh ginger
7 ts Cayenne pepper
1. Wash the leaves of a Chinese cabbage and cut them
into 2-inch lengths (the leafy end may be left longer;
it will shrivel the most). Peel the Chinese turnip,
halve it lengthwise down the center and then slice
thin across the grain.
2. Combine the salt and water. Place the vegetables
in a large pot. Pour the salted water over the surface
of the vegetables and cover the pot. Leave overnight.
3. The next day, mince the scallions, garlic and
ginger. Drain the vegetables, which should be wilted
and reserve the salty water. Season with the cayenne,
scallion, garlic and ginger. Mix the vegetables by
hand, using rubber gloves if available. Pack this
mixture tightly into jars. Pour the salted water over
the mixture so that the liquid comes to within 1/2
inch of the top of the jar.
4. Keep at room temperature for 2 or 3 days, then
refrigerate.
Makes about 2 jars of kimchi which should be enough
for a large dinner party.
