| |
A staple Korean vegetable salad, or relish, called kimchee is made in many variations with winter vegetables and seasonings. Each is highly seasoned with garlic, onions, and hot peppers. An excellent source of vitamins, kimchee is generally made in large quantities and stored in huge jars to last throughout the winter. There are also summer varieties of kimchee that are used immediately. This recipe is for a simplified version.
|
|
What You Need:
(To Serve: 8 - 10)
|
|
|
|
4 cups chopped washed celery or (Chinese) cabbage
Salt
12 scallions, cleaned and sliced, with some tops
2 to 4 garlic cloves, crushed
2 teaspoons minced ginger root
1 to 2 teaspoons sugar
1 teaspoon minced or ground red peppers
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Put cabbage in a medium bowl or crock and sprinkle with 2 to 3 tablespoons salt.
|
2. Allow to stand 30 minutes. Wash and dry.
|
3. Mix with remaining ingredients and 1 to 2 tablespoons salt.
|
4. Put in an earthenware or glass jar and cover with water.
|
5. Let stand several days at room temperature and drain well before serving.
|
|
|
|
|
