Kimchi (Korean Cabbage Relish) recipe att: Wendy

[Guest guest]

I'm not a huge ginger fan but it's good in this recipe. Some kimchi

recipes call for brine so this won't end up too salty.

Hop you enjoy! Donna

 

 

, " Wendy Jeffries " <salt@l...>

wrote:

>

> I started making this yesterday but I'm wondering about the salt.

If

> you put 3 tblspns in the soaking water and then dump that, you don't

> add more with the green onions, garlic chile and ginger. Right? But

> the direction say " Drain , combine with salt, green onions,garlic,

> chile and ginger. "

>

> I added 3 tblsp more <big sheepish grin> and soon realised my

error.

> I washed it out and continued. I hate ginger so I omited that.

>

> > " Kimchi " (Korean cabbage relish)

> >

> > 1 head Nappa, Chinese cabbage cut into 1/2 inch strips

> > 3 tblspns. salt (I use sea salt)

> > 6 green onions, chopped

> > 3 garlic cloves, minced

> > 1/2 tsp, crushed dried hot red chile

> > 1 tsp. chopped ginger root

> >

> > Soak cabbage in salted water to cover, for 5 to 10 hours.

> > Drain , combine with salt, green onions,garlic, chile and

ginger.

> > Mix well and spoon into large jar. Cover tightly and

refrigerate for

> > 1 to 2 days before using. Keeps well for several weeks.

> > Use as a relish or a salad.

> > Makes one quart.

> >

> >

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