Kimchi(Korean Pickle)

* Exported from MasterCook *

Kimchi (Korean Pickle)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Vegetables
Korean

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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. Makes
about 2 pints. Contributed by Helen Jolly. Formatted by Olivia
Liebermann.

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