Kimchi (Korean Pickle)
Recipe By :
Serving Size :1 Preparation Time :0:00
Categories :Condiments Vegetables
Korean
Amount Measure Ingredient -- Preparation Method
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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.Makesabout 2 pints.
