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  Instant kimchi (korean gut churi kimchi)
 
Yield: 4 Servings
 
1 Chinese cabbage      2 Cloves Garlic
1 ts Hot pepper      1 ts Soy sauce
1 ts Vinegar      1 tb Salt
1 tb Sugar
 1. Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches wide. Three cups of chopped cabbage are needed. 2. Crush the garlic and blend with the hot pepper soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar mix and cover until ready to serve. From: The Korean Cookbook by Judy Hyun.

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