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Kimchi (Korean Cabbage Relish)

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recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   1 quart

  

recipe id: 46200

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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 dried hot red chile
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 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.


nutrition

Nutritional data has not been calculated yet.

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shared by: Pearlie



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Guest at CDKitchen.com
Aug 31, 2008

Guest Foodie
question or comment
It is generally left out for 24 hours to ferment, which makes it more digestible and nutritionally available, then refrigerated.



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