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Title: Kimchee (Marinated Chinese Leaves)
Categories: Condiment Korean
Yield: 1 Servings
1 | lb | Chinese leaves, sliced |
3 | tb | Salt |
4 | oz | Daikon (Japanese radish) |
1 | ts | Chili powder |
2 | ts | Crushed garlic |
1 | ts | Sugar |
4 | Spring onions, finely chopped | |
1 | Inch piece of fresh ginger peeled and grated |
Wash the Chinese leaves and drain well. Place in a bowl and sprinkle with the salt, then cover with a plate and place heavy weights on top. leave for 2 -3 days then rinse and drain the leaves.
Peel and shred the daikon. Place the Chinese leaves and daikon in a large bowl and stir in the chili powder, garlic, sugar, spring onions and ginger. Cover with a weighted place and leave 1 -2 days before using.
Richard Thomas
From: Kathryn Cone Date: 10-01-97 (21:18) The Once And Future Legend (5) Home Cooki
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