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By: David T.
| Description: | ||
| Time: | 3 hr 10 min (10 min to prepare, 3 hr to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | Korean | |
| Number of Servings: | 1 | |
| Ingredients: | ||
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2 each lbs vegetables--cabbage, yellow turnip and cucumber 2 tablespoons salt 0.5 tablespoons minced onion 1 teaspoon Minced garlic 0.666667 teaspoon minced gingerroot 0.5 tablespoon ground red pepper -- to 1 tables |
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| Directions: | ||
| Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into small pieces. Sprinkle with 2 Tablespoon salt,and let stand for 3-4 hours. Press out liquid. Mix vegetables well with onion, garlic, gingerroot and red pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints. Contributed by Helen Jolly. Formatted by Olivia Liebermann. | ||
| Notes: | ||
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