Kimchi (Korean Cabbage Relish)
Saved in 2 recipe boxes and 1 cookbook
|1||head||chinese cabbage||cut into 1/2in. strips|
|6||each||scallions, spring or green onions||chopped|
|½||teaspoon||red hot chili pepper, dried||hot, crushed*|
Soak cabbage in salted water to cover 5 to 10 hours.
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.
First published: 1996-01-27 last updated: 2015-01-30