Free Recipe Kimchi (Korean Pickle)
Recipe Type: C Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 1
Ingredients for Kimchi (Korean Pickle) Recipe
2 lb Vegetables; cabbage, yellow
-turnip and cucumber
2 tb Salt
1-1/2 tb Minced onion
1 ts Minced garlic
2/3 ts Minced gingerroot
1/2 tb Ground red pepper; to 1
-tables
Kimchi (Korean Pickle) Preparation
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. Posted to TNT – Prodigy”s Recipe Exchange Newsletter by Nancy Berry <nlberry@prodigy.net> on Jul 13, 1997
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