Spicy korean kimchi
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Spicy korean kimchi
  Spicy    Korean    Conserves    Vegetables  
Last updated 6/12/2012 1:02:42 AM. Recipe ID 26345. Report a problem with this recipe.
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      Title: Spicy korean kimchi
 Categories: Conserves, Korean, Relishes, Vegetables
      Yield: 1 Pound
 
      1 lb Chinese cabbage
      2 tb Salt
      4 c  Cold water
      2 c  Very hot water

MMMMM----------------------PICKLING MIXTURE---------------------------
      1 tb Finely chopped garlic
      1 tb Finely chopped fresh ginger
      1 tb Finely chopped scallions
      2 ts Finely chopped dried chile
      2 ts Sugar
      1 tb Salt
 
  Separate the leaves & sprinkle them with the salt. Pour in the cold
  water and allow them to stand in a cool place for 8 hours or
  overnight. Rinse the cabbage well and squeeze out the excess liquid.
  Boil the water and pour over the pickling mixture. Mix well and
  combine with the cabbage leaves. Put the leaves with the pickling
  mixture into a large glass bowl. You may have to cut the leaves in
  half to make them fit. Cover the kimchi with plastic wrap and leave
  in a cool place for about 2 days. Drain and cut the leaves into
  bite-size pieces. Pack into a glass jar until ready to serve.
  
  Makes 1 Pound
  
  Ken Hom, "Prodigy Guest Chefs Cookbook" posted by Karen Mintzias
 




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Recipe ID 26345 (Apr 03, 2005)

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