Recipe#24910

Title: Kimchi(Korean Pickle)

From: Nancy Berry 
Date: Sun, 13 Jul 1997 11:37:14 -0700 
Contributed by Helen Jolly. Formatted by Olivia
Liebermann.

2      lbs           vegetables
                        --cabbage, yellow turnip and
                        cucumber
   2      tablespoons   salt
   1 1/2  tablespoons   minced onion
   1      teaspoon      minced garlic
     2/3  teaspoon      minced gingerroot
     1/2  tablespoon    ground red pepper -- to 1 tables
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.