From: blazekm@a.cs.okstate.edu Date: Wed, 1 Sep 93 15:32:24 CDT 3 heads cabbage 3 tbsp. salt 3 green onions 1 clove garlic 1 tbsp chopped chili pepper 1 tbsp. chopped candied ginger (will fresh work?) 1 1/2 cups water Wash cabbage and cut into strips 1 inch wide and 2 inches long. Sprinkle with 2 tbsp. salt and let stand for half an hour. Cut onions, including tops, into 1 1/2 inch lengths and shred. Chop garlic, red pepper, and ginger into fine pieces. After cabbage has set for 30 minutes, wash twice in cold water. Mix prepared vegetables with cabbage, add 1 tbsp salt and enough water to cover the cabbage, and let stand 7 days in a covered crock. From Ross, Irma Walker. 1955. _Recipes from the East_. Charles Tuttle Company:Rutland, VA & Tokyo, Japan.
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