Recipe#24909

Title: KIMCHI (KOREAN CABBAGE RELISH)

Soar

Yield: 1 servings
 
      1    Head Chinese cabbage
           - cut into 1/2-in. strips
      3 tb Salt
      6    Green onions; chopped
           - (or less, if desired)
      3    Garlic clove; minced
           - (or less, if desired)
    1/2 ts Crushed dried hot red chile
      1 ts Chopped gingerroot
 
  Soak cabbage in salted water to cover 5 to 10 hours.
  Drain. Combine cabbage with salt, green onions,
  garlic, chile and gingerroot. Mix well and spoon into
  large jar. Cover and refrigerate 1 to 2 days before
  using. Keeps well several weeks. Use as relish or
  salad. Makes about 1 quart