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Kim Cheeasian, relishes 2 napa cabbages; cut up 1 scallion 2 garlic cloves; minced 1 1 piece ginger; minced 2 teaspoon korean red pepper 1/2 teaspoon salt; (more or less) 1 water Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more "slimy" feel. Cut the green part of the scallion into 1/2" long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.
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