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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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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


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.


Nutritional data has not been calculated yet.

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shared by: Pearlie

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Guest at
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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