Recipe - Instant Kimchi (Korean Gut Churi Kimchi)

1 Chinese cabbage
2 Cloves Garlic
1 teaspoon Hot pepper
1 teaspoon Soy sauce
1 teaspoon Vinegar
1 tablespoon Salt
1 tablespoon Sugar

1. Chop the cabbage into pieces about 1 One half inches long by 1 One half inches
wide. Three cups of chopped cabbage are needed.

2. Crush the garlic and blend with the hot pepper, soy sauce and vinegar.
Add the cabbage and mix well. Add the salt and sugar, mix and cover until
ready to serve.

From: The Korean Cookbook, by Judy Hyun.