Kimchi (Korean Cabbage Relish) Recipe

Step 1

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad.

Step 2

Makes about 1 quart

1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

Things You'll Need

  • 1 Head Chinese cabbage
  • - cut into 1/2-in. strips
  • 3tb Salt
  • 6 Green onions; chopped
  • - (or less, if desired)
  • 3 Garlic clove; minced
  • - (or less, if desired)
  • 1/2ts Crushed dried hot red chile
  • 1ts Chopped gingerroot

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