Recipe - Kim-Chi

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 KimChi differently.
Play with it until you find a combination you like.
Recipe by: Chris Benham

Posted to MCRecipe Digest V1 #876 by Chris Benham benham@lclark.edu on
Oct 30, 1997