Kimchi (Korean Pickle)

Kimchi (Korean Pickle)

1 Preparation Time :

Categories : Condiments Vegetables

Korean

Amount Measure Ingredient -- Preparation Method -- -- --

2 lbs vegetables

--cabbage, yellow turnip and cucumber

2 tablespoons salt

1 1/2 tablespoons minced onion

1 teaspoon minced garlic

2/3 teaspoon minced gingerroot

1/2 tablespoon ground red pepper -- to

1 tables

Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables

2 T. salt,and let stand for 3-4 hours.

Press out liquid. Mix vegetables well with onion, garlic, gingerroot

and red pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in the refrigerator for 3-4 days. Serve with meals. Makes

about 2 pints. Contributed by Helen Jolly. Formatted by Olivia

Liebermann. - - - - - - - - - - - - - - - - - -