Recipe - Kimchi Or 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 (up to 1)

Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables
into small pieces. Sprinkle with 2 tablespoons salt and let stand for 3 to
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 to 4 days. Serve with
meals. Makes about 2 pints.

It doesn't say what type cucumbers to use. I also seem to remember Kimchi
in an episode of M*A*S*H. The one where Frank Burns saw some Koreans
burying something in the ground behind the Swamp. So he called an alert
and went out in the field dressed for battle, expecting something to
explode. What he dug up was Kimchi in an earthenware jar. That is the
Korean way of letting Kimchi ferment. Although I don't know how many days
they leave it like that. Oh, yes, if you try to "age" it that way, be sure
to wrap the jar in some sort of cloth, so the dirt doesn't get inside the
jar!

Posted to EATL Digest 25 October 96

Date: Sat, 26 Oct 1996 17:06:28 0400

From: "Raymond F. Falcon" rfalcon@MAILER.FSU.EDU