Side Pannel
Kimchi (Korean Pickle)
Kimchi (Korean Pickle)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Korean, Vegetables, Condiments
Ingredients List
- 2 lb Vegetables; cabbage, yellow
- -turnip and cucumber
- 2 tb Salt
- 1 1/2 tb Minced onion
- 1 ts Minced garlic
- 2/3 ts Minced gingerroot
- 1/2 tb Ground red pepper; to 1
- -tables
Directions
Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into
small pieces. Sprinkle with 2 T. salt,and let stand for 3-4 hours. Press
out liquid. Mix vegetables well with onion, garlic, gingerroot and red
pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in
the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints.
Contributed by Helen Jolly. Formatted by Olivia Liebermann.
small pieces. Sprinkle with 2 T. salt,and let stand for 3-4 hours. Press
out liquid. Mix vegetables well with onion, garlic, gingerroot and red
pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in
the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints.
Contributed by Helen Jolly. Formatted by Olivia Liebermann.
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