Kimchi Recipe

Korean Vegetable

More Korean Vegetable Recipes

Ingredients:

2 lbs. Napa cabbage
1 Tbsp. salt
2 Tbsp. chopped scallions ( spring onions)
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1/2 light soy sauce
1 1/2 tsp. sugar
1/2 cup white vinegar
1 Tbsp. chili flakes (crushed red pepper flakes)
Oriental sesame oil

Directions:

Chop cabbage coarsely and place in a glass bowl. Sprinkle with salt and let stand for 3-4 hours until wilted.

Squeeze until the cabbage has softened, then drain off excess liquid and add all the other ingredients, except the sesame oil.

Transfer to sterilized jars, seal and leave in a cool place for at least 24 hours before using.

It will keep for several weeks in the refrigerator.

Sprinkle with sesame oil before use.

Yields 2 pounds.

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Submitted 6/13/05.
Source: THE ENCYCLOPEDIA OF ASIAN FOOD AND COOKING by Jacki Passmore
Submitted By: Carolina
mkpb@bellsouth.net
Kimchi


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