Kimchi

Ingredients

• 2 pounds mixture of cabbage, yellow turnips and cucumber
• 2 Tablespoons Salt
• 1 1/2 Tablespoons minced onion
• 1 teaspoon minced garlic
• 2/3 teaspoon gingerroot
• 1/2 Tablespoon ground red pepper

Directions

Wash and drain vegetables

Peel turnips and cucumber. Cut vegetables into small pieces. Sprinkle with salt and let stand 4 hours.

Press out accumulated liquid. Mix vegetables with onion, garlic, gingerroot and red pepper.

Place vegetables in jar and cover tightly. Leave jar in refrigerator 3 or 4 days.

Serve with meals.

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