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Name: Quick Kimchi (Korean Mak Kimchi)
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 lb Chinese turnip; 2 tb fresh ginger Chopped; 1 c Water; 1 1/2 lb Chinese cabbage; 7 ts Cayenne pepper; 1/4 c Salt; 4 lg Cloves Garlic or 6 sm clove; 4 lg Scallions

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INGREDIENTS

1 1/2 lb Chinese turnip
2 tb fresh ginger ; Chopped
1 c Water
1 1/2 lb Chinese cabbage
7 ts Cayenne pepper
1/4 c Salt
4 lg Cloves Garlic ; or 6 sm clove
4 lg Scallions

Servings

INSTRUCTIONS

1. Wash the leaves of a Chinese cabbage and cut them into 2-inch lengths (the leafy end may be left longer; it will shrivel the most). Peel the Chinese turnip, halve it lengthwise down the center and then slice thin across the grain. 2. Combine the salt and water. Place the vegetables in a large pot. Pour the salted water over the surface of the vegetables and cover the pot. Leave overnight. 3. The next day, mince the scallions, garlic and ginger. Drain the vegetables, which should be wilted and reserve the salty water. Season with the cayenne, scallion, garlic and ginger. Mix the vegetables by hand, using rubber gloves if available. Pack this mixture tightly into jars. Pour the salted water over the mixture so that the liquid comes to within 1/2 inch of the top of the jar. 4. Keep at room temperature for 2 or 3 days, then refrigerate. Makes about 2 jars of kimchi which should be enough for a large dinner party. From: The Korean Cookbook, By Judy Hyun.

NOTES

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Quick Kimchi (Korean Mak Kimchi)

1 1/2 lb Chinese turnip 
2 tb fresh ginger Chopped
1 c Water 
1 1/2 lb Chinese cabbage 
7 ts Cayenne pepper 
1/4 c Salt 
4 lg Cloves  Garlic or 6 sm clove
4 lg Scallions

1.  Wash the leaves of a Chinese cabbage and cut them into 2-inch lengths  (the leafy end may be left longer; it will shrivel the most). Peel the  Chinese turnip, halve it lengthwise down the center and then slice thin  across the grain.    2.  Combine the salt and water. Place the vegetables in a large pot. Pour  the salted water over the surface of the vegetables and cover the pot.  Leave overnight.    3.  The next day, mince the scallions, garlic and ginger. Drain the  vegetables, which should be wilted and reserve the salty water. Season with  the cayenne, scallion, garlic and ginger. Mix the vegetables by hand, using  rubber gloves if available. Pack this mixture tightly into jars. Pour the  salted water over the mixture so that the liquid comes to within 1/2 inch  of the top of the jar.    4.  Keep at room temperature for 2 or 3 days, then refrigerate.    Makes about 2 jars of kimchi which should be enough for a large dinner  party.    From: The Korean Cookbook, By Judy Hyun.

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Nutrition

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Serving Size: 1 Serving (139g)
Recipe Makes: 12

Calories: 47
Calories from Fat: 5 (11%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 78.8mg		3 %
Potassium 376mg		10 %
Total Carbohydrate 10.4g		3 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 6.7g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 47

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