1 head chinese cabbage cut into 1/2-, in. strips
3 tbsp salt
6 green onions, chopped (or less, if des
3 garlic clove, minced (or less, if desi
1/2 tsp crushed dried hot red chile
1 tsp chopped gingerroot
Directions
Soak cabbage in salted water to cover 5 to 10 hours.
Drain. Combine cabbage with salt, green onions,
garlic, chile and gingerroot. Mix well and spoon into
large jar. Cover and refrigerate 1 to 2 days before
using. Keeps well several weeks. Use as relish or
salad. Makes about 1 quart
Servings: 1 servings
Kimchi (Korean Cabbage Relish) Recipe brought to you by Recipe Ideas
Categories: Cabbage; Korean; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into distant history, certainly as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move on, there are a couple of recipe books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is popular today, but instead recipes for the types of meals prepared by the cooks of the upper classes of the time. By the advent of the 20th century, recipe publications are highly popular mostly due to higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Kimchi (Korean Cabbage Relish) recipe.
