A Korean Recipe- Kiminchi

Making this recipe is simple but takes a long time. Prepare this dish several days before you need it.


MATERIALS:

1) 5 cups green or Chinese cabbage, sliced into bite size pieces


2) 6 teaspoons salt


3) 2 tablespoons sugar


4) 1 teaspoon to 2 teaspoons crushed red pepper


5) 1/4 teaspoon pealed and finely chopped gingerroot


6) 1 clove garlic, peeled and minced


7) 2 green onions, finely chopped





PROCEDURE:

1) In a large colander, mix cabbage with 5 teaspoons of the salt. Let stand for 3 hours


2) Rinse cabbage thoroughly. Rinse 2 or 3 more times and gently squeeze out excess liquid with your hands


3) Place the drained cabbage in a large glass or ceramic bowl. Add the remaining teaspoon of salt and the rest of the ingredients. Mix well. Cover bowl tightly with plastic wrap and let stand at room temperature for 1 or 2 days. Chill before serving. Makes bout 5 cups

ENJOY!!!