From list-reply@simpleinternet.com Mon Jul 5 11:24:08 2004 Date: Sun, 4 Jul 2004 12:08:05 +0000 (UTC) From: International Recipes OnLine Newsgroups: rec.food.recipes Subject: Kaktugi Kimchi Followup-To: rec.food.cooking, rec.food.recipes Kaktugi Kimchi submitted by sackv from Germany 1 pound Korean radish, peeled, cut into 1-inch cubes 3 scallions or the equivalent in Chinese chives, cut into 2-inch lengths 1 head of garlic (about 12 cloves), peeled and chopped 1 inch of fresh ginger, chopped 3 or 4 tablespoons hot red chili powder, to taste 1 tablespoon fine-chopped salted tiny shrimps 1/2 teaspoon salt 1 teaspoon sugar Mix everything together and store in a glass or pottery container with a tight cover. Allow to ferment for 24 hours, then refrigerate. It is ready to eat immediately but it may be stored in the refrigerator for several months. Serve with any kind of Korean food as a side dish. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/