Recipe - Kimchi (Korean Pickle)

2 pound Vegetables; cabbage, yellow
turnip and cucumber
2 tablespoon Salt
1 One half tablespoon Minced onion
1 teaspoon Minced garlic
2/3 teaspoon Minced gingerroot
One half 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 34 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 34 days. Serve with meals. Makes about 2 pints.
Contributed by Helen Jolly. Formatted by Olivia Liebermann.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Nancy Berry
nlberry@prodigy.net on Jul 13, 1997