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Recipe Source: cdkitchen.com
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Kimchi (Korean Cabbage Relish)
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Serves/Makes: 1 quart
Ready in: > 5 hrs
- 1 head Chinese cabbage, cut into 1/2-in. strips
- 3 tablespoons salt
- 6 green onions, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red chile peppers
- 1 teaspoon chopped ginger root
Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and ginger root. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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