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November 2018

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Casual Kimchi Korean Mak Kimchi I Recipe

Casual Kimchi Korean Mak Kimchi I recipe and other cabbage recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Casual Kimchi Korean Mak Kimchi I recipe  PDF


4 lb Chinese cabbage (the long
Straight leafed variety) 1/4 lb Chinese turnip
2 cn Flat anchovies
4 Cloves Garlic (or 5)
3 Scallions
1/4 c Salt
4 tb Hot pepper flakes
2 tb Cayenne pepper
1. Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2 inch lengths. Cut all the inside leaves into 2 inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip, then slice across the grain holding the 4 quarters
together for more speed and convenience in slicing. 3. Pour the oil from the anchovies over the cabbage and turnip. Slice the
anchovies across the grain. Crush the garlic. Cut the scallions into 2 inch lengths, then slice thin lengthwise. Add these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mi thoroughly. Cover the pot and let the mi ture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar. From: The Korean Cookbook, By Judy Hyun.

Casual Kimchi Korean Mak Kimchi I recipe and other cabbage recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
802 people have voted
Last Reviewed on 2018-11-14



Wednesday, Nov 14 2018 Download & Print Casual Kimchi Korean Mak Kimchi I recipe  PDF   Cabbage recipes RSS   New

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