From Tommyx@worldnet.att.net Mon Feb 19 17:09:44 2001 Date: 19 Feb 2001 13:51:29 GMT From: TommyX Newsgroups: rec.food.recipes Subject: KimChee - Korean Hot Pickle Followup-To: rec.food.cooking, rec.food.recipes Kimchee-Hot Korean Pickle 2 pounds Napa cabbage-quartered and sliced into 1-1/2" pieces 1/4 cup Kosher salt 5 scallions, finely chopped 3/4 cup shredded carrot 1/2 tsp fresh grated ginger 1-2 Tbsp minced fresh garlic 3/4 tsp sugar 6 Tbsp red pepper flakes {or more to taste} 1 Tbsp salt Put cabbage in a large bowl and add Kosher salt. Toss so cabbage is coated evenly. Let stand for 30 to 60 minutes, tossing a few times during that period. Rinse in cold water and drain.Toss with remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover {about 3 cups}. Allow to sit on the counter for 2 to 5 days, then refrigerate, covered in the crock or individual glass jars. NOTE: to make milder decrease red pepper to your taste. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.