Pemberton Cookbook


In Korea, this pickled cabbage is sometimes put in a pot and buried in the ground.

Makes about 2 quarts



Dice the cabbage into one-inch pieces. Place in a bowl and toss well with the salt.

Place in a colander and allow to drain for two hours. Squeeze out any excess liquid.

Return to a bowl and toss in the remaining ingredients.

Place in a non-reactive container that has a lid.

Place the lid on loosely and allow to rest at room temperature for 2-3 days.

Tighten the lid and store in the refrigerator.

- Nick Sundberg

Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.