Recipe for Pickled Young Radish Leaves - (Yoel Mu Mul Kimchi)

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Yield:

Ingredients:

Amount	Ingredient
1/2 lb	young radish leaves cut into 2" pieces
3 x	scallions shredded thin
1 x	garlic head cloves peeled,
	and shredded
1 x	piece fresh ginger - (1" long) shredded
2 x	fresh whole semi-hot chilies - (1 red and 1 green) each cut into
	five diagonal slices
1 tbl	salt or to taste
1 tbl	sugar

Instructions:

Instructions: Mix all the vegetables together in a large bowl. Dissolve the salt and sugar in the water and pour this over the vegetables. Mix well and store in a glass jar with a tight cover.

Keep at room temperature for 1 day to mature and then store in the refrigerator. The kimchi is ready to eat.

May be stored in the refrigerator for 2 months.

This recipe yields 2 quarts.

Yield: 2 quarts

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