| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Korean pickled vegetables.

Kimchi

1 pound celery cabbage stalks

1 large carrot

1/4 pound (about 3) daikon (white Asian radish)

2 green onions, thinly sliced

1/4 cup soy sauce

1/2 cup water

2 tablespoons honey

3 tablespoons cider vinegar

1 teaspoon minced fresh ginger root

4 cloves garlic

2 to 4 dried chilies, 2 inches long, split

1. Slice the cabbage, carrot and radishes lengthwise and then into 2 1/2-inch long strips.
2. Toss with green onions, soy sauce and water. Cover loosely and let stand overnight.
3. Drain the liquid from the vegetables into a bowl. Add honey and vinegar to the liquid and stir well to dissolve honey.
4. Add ginger, garlic and chilies to the vegetables and pack them into a sterilized quart jar.
5. Pour liquid into the jar. If more liquid is needed to cover vegetables, add water.
6. Cover loosely with a lid and let sit at room temperature for 1-3 days to ferment. (The liquid will bubble and the flavor will become sour.) The Kimchi should then be refrigerated.
7. In 3 to 4 days the cabbage will become translucent and will be ready to serve.
8. Kimchi can be stored in the refrigerator for 2 months.

Yield: 1 quart.