1 lb chinese cabbage
2 tbsp salt
4 cup cold water
2 cup very hot water
PICKLING MIXTURE
1 tbsp finely chopped garlic
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped scallions
2 tsp finely chopped dried chile
2 tsp sugar
1 tbsp salt
A Recipe for
Spicy Korean Kimchi
I drink no more than a sponge. |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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This Recipe for Spicy Korean Kimchi is one of thousands in the Recipes-to-go Asian Cookbook.
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
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This is a recipe for Spicy Korean Kimchi from the recipe cookbook of Recipes-to-go (Asian)
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You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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SEPARATE THE LEAVES AND 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
Serves: 1
Spicy Korean Kimchi Recipe brought to you by Recipes To-Go