Kimchi (Korean Cabbage Relish)
napa (Chinese) cabbage
cut into 1/2in. strips
scallions, spring or green onions
red hot chili pepper, dried
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: 2015-04-16