MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emergency Kimchi (Yangbaechu Kimchi)
 Categories: Korean, Vegetables, Chilies, Pickles
      Yield: 1 Quart
 
      2 lb Cabbage; shredded
      1 c  Water; cold
    1/4 c  Kosher salt
           Kimchi paste:
    1/3 c  Hot chile flakes
      1 tb Sugar
    1/4 c  Fish sauce
    1/4 c  Garlic; minced
    1/3 c  Green onion; chopped
    1/4 c  Carrot; julienned
 
  A method I developed to make kimchi simply and easily: I use
  common cabbage instead of napa cabbage, and I don't use oysters or
  fermented squid. Total time to make this kimchi is 30 minutes.

  Traditional authentic kimchi is made with napa cabbage (in Korean:
  "baechu"). When I travel, it's not available in many countries. So
  when I want kimchi when I travel I make it with common cabbage
  (yangbaechu).

  Wash and rinse the salted cabbage in cold water a couple of times.
  Drain the water. Mix the kimchi paste into the cabbage thoroughly.
  Put the kimchi into a container, jar, or plastic bag. Press the
  top of the kimchi down with your hands to protect your kimchi from
  being exposed to too much air.
  
  You can eat it right away, just like salad. Or keep it at room
  temperature and it will ferment in a few days. Fermented kimchi
  can be used for kimchi stir-fried rice or kimchi stew, and it will
  be delicious.
  
  Recipe by Emily Kim

  From: www.maangchi.com
  
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