Kim-Chi Recipe - Cooking Index
Kim-Chi Recipe - Cooking Index
| 1 | 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.
NOTES : A hot pickled cabbage. The most important staple of the Korean diet.
Source:
Chris Benham
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