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 http://www.emazing.com
Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.