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Recipe: Kim-Chi

Categories: Vegetable

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 <benham@lclark.edu> on Oct 30, 1997

You can no more outgrow your need for God than you can outgrow your need for oxygen
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