Recipe#24947

Title: QUICK KIMCHI(KOREAN MAK KIMCHI)

From: The Korean Cookbook, By Judy Hyun.

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.