Yield: 1 Servings
1 Head Chinese cabbage; split -- in half Salt Pepper powder Pickled Anchovies Garlic Ginger; peeled
Split the cabbage in two and rub coarse salt between all the leaves. Set until it wilts.
Mash remaining ingredients together until it forms a paste. Rub paste on wilted cabbage, making sure to get it between all the leaves.
Leave at room temperature for a more sour taste, refrigerate for a more fresh taste.
Per serving: 166 Calories; 3g Fat (11% calories from fat); 19g Protein; 28g Carbohydrate; 0mg Cholesterol; 217mg Sodium
NOTES : A hot pickled cabbage. The most important staple of the Korean diet. No amounts are given, since each person makes Kim-Chi differently. Play with it until you find a combination you like. Recipe by: Chris Benham
Posted to MC-Recipe Digest V1 #876 by Chris Benham <firstname.lastname@example.org> on Oct 30, 1997
None yet posted - you can be the first!
(All fields except email are required) [ Comment Policy ]