2 lbs.         vegetables (cabbage, daikon, and cucumber)
     2 T.           salt
     1 1/2 T.       minced onion
     1 t.           minced garlic
     2/3 t.         minced gingerroot
     1/2-1 T.       ground red pepper (or crushed red pepper)

Wash and drain vegetables. Peel daikon and cucumber. Slice vegetables into small pieces. Sprinkle with 2 T. salt and let stand for 3-4 hours. Press out liquid. Mix vegetables well with onion, garlic, gingerroot, and red pepper. Put vegetables in a large glass jar with a tight-fitting lid. Leave in jar in refrigerator for 3-4 days. Serve with meals. Makes about 2 pints.
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