Recipe for cooking kim chi
Recipes from Japan and Korea :: Japanese and Korean Appetizers and Snacks
6 lbs. Chinese cabbage (bok choy) 3 Tbsp. salt 2 c. sliced scallions 2 cloves garlic, minced 3/4 tsp. dried, ground chile pepper 1 Tbsp. ginger Shred cabbage into 1-in. wide strips. Mix with half the salt and let stand for 1/2 an hour. Wash and drain. Add remaining salt and other ingredients. Pack into a crock or glass jar. Add enough cold water to cover vegetables. Cover and refrigerate for 5 days.
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