Beer makes batters better, meat more tender, and sauces more flavorful.
Kimchi (Korean Cabbage Relish)
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- #46200
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 head Chinese cabbage, cut into 1/2-in. strips
3 tablespoons salt
6 green onions, chopped
3 cloves garlic, minced
1/2 teaspoon crushed red chile peppers
1 teaspoon chopped ginger root
directions
Soak cabbage in salted water to cover 5 to 10 hours. Drain.
Combine cabbage with salt, green onions, garlic, chile and ginger root.
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.
added by
Pearlie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
It is generally left out for 24 hours to ferment, which makes it more digestible and nutritionally available, then refrigerated.