*  Exported from  MasterCook  *
 
                      QUICK KIMCHI (KOREAN MAK KIMCHI)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Korean                           Vegetarian
                 Condiment
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Chinese turnip
    1 1/2   lb           Chinese cabbage
    1       c            Water
      1/4   c            Salt
    4       lg           Scallions
    4       lg           Cloves Garlic or 6 sm clove
    2       tb           Chopped fresh ginger
    7       ts           Cayenne pepper
 
   1.  Wash the leaves of a Chinese cabbage and cut them
   into 2-inch lengths (the leafy end may be left longer;
   it will shrivel the most). Peel the Chinese turnip,
   halve it lengthwise down the center and then slice
   thin across the grain.
   
   2.  Combine the salt and water. Place the vegetables
   in a large pot. Pour the salted water over the surface
   of the vegetables and cover the pot. Leave overnight.
   
   3.  The next day, mince the scallions, garlic and
   ginger. Drain the vegetables, which should be wilted
   and reserve the salty water. Season with the cayenne,
   scallion, garlic and ginger. Mix the vegetables by
   hand, using rubber gloves if available. Pack this
   mixture tightly into jars. Pour the salted water over
   the mixture so that the liquid comes to within 1/2
   inch of the top of the jar.
   
   4.  Keep at room temperature for 2 or 3 days, then
   refrigerate.
   
   Makes about 2 jars of kimchi which should be enough
   for a large dinner party.
   
   From: The Korean Cookbook, By Judy Hyun.
  
 
 
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