Makes 2 Quarts
This is the national dish of Korea. We toned down the spiciness; yet it yields a lively version." The library of a kimchi museum in Seoul holds more than 2,000 books about kimchi and thousands more dissertations. The U.S. magazine Health listed kimchi in its March issue as one of the world's five most healthful foods." - Adapted by B. Hettig
| Chinese cabbage [Napa] |
1 - 1/2 lb |
(1 small) 1 inch squares |
| daikon radish |
1 lb |
thin, half moon slices |
| ginger, fresh |
2 TBS. |
finely minced fresh |
| garlic, fresh |
1-1/2 TBS |
minced fresh |
| scallions |
3 or 4 |
slanted slices |
| Hot Korean red pepper |
1 TBS |
or 1/2 tsp. cayenne |
| sugar |
1 tsp |
|
1 Prep the five vegetables and place in a large bowl; mix well.
2 Go to the instruction-cookbook and prepare the brine as seen on pages 6 & 7. To this brine add the red pepper and the sugar.
3 Load the vegetable mixture into the Perfect Pickler ™, pressing down with a wooden sppon while loading.
4 Pour in the brine mixture and complete the recipe as shown on pages 6 and 7 in your Instruction-Recipe Book.
*Hot Korean red pepper can be found in Asian markets. For medium hot, use 2 TBS. For hot use 3TBS. or more to taste. It is milder than cayenne.
