Kimchi (Korean Pickle)

         Yield: 1 Servings
Categories: Condiments, Korean, Vegetables

2 lb Vegetables; cabbage, yellow -turnip and cucumber 2 tb Salt 1 1/2 tb Minced onion 1 ts Minced garlic 2/3 ts Minced gingerroot 1/2 tb Ground red pepper; to 1 -tables Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into small pieces. Sprinkle with 2 T. salt,and let stand for 3-4 hours. Press out liquid. Mix vegetables well with onion, garlic, gingerroot and red pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in the refrigerator for 3-4 days. Serve with meals. Makes about 2 pints. Contributed by Helen Jolly. Formatted by Olivia Liebermann.