From stanleys@datasync.com Wed Jan 30 15:59:29 2002 Date: Wed, 30 Jan 2002 03:01:44 +0000 (UTC) From: Valerie Newsgroups: rec.food.recipes Subject: Kim Chee (Korean Pickled Cabbage) Followup-To: rec.food.cooking, rec.food.recipes Kim Chee (Korean Pickled Cabbage) 2 lbs. Chinese cabbage 1/2 cup coarse salt 4 cups water 1 1/2 Tbsp Minced hot red pepper 2 cloves garlic, finely minced 1 1/2 tsp. Minced fresh ginger root 1 Tbsp sugar 2 scallions, chopped Cut cabbage in 1 1/2 inch squares. Put in a bowl with salt and water and let stand overnight. Drain, then rinse in cold water and drain again. Combine remaining ingredients with cabbage, mixing well. Pack into a quart jar and refrigerate 4 to 5 days before serving. Makes 1 quart. Recipe by "All About Pickling" -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.