Kim-chi Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 Head: Chinese cabbage, split in half
Salt,
Pepper powder,
Pickled Anchovies,
Garlic,
Ginger, peeled
Directions:
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 on
Oct 30, 1997
Source from luhu.jp
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
Oct 30, 1997
Source from luhu.jp
Tags
Vegetable