1 - 6 of 6 for kimchi

Place the pork, ... leafiest bits of kimchi with juices in ... evaporated. Add rice; stir-fry for a few minutes. Add kimchi and warm through. Ready to serve.

In a WOK, fry bacon with onions, carrots, and garlic on low heat until bacon fat turns light colored. Add Napa Cabbage on top. Sprinkle top of ...

Kimchi is a Korean ... warm place 3 or 4 days. Do not tighten lid until you refrigerate. If kimchi begins to scum while fermenting, add a little more salt.

4. KIMCHI
Shred cabbage in 1 inch strips. Mix with half the salt. Let stand 30 minutes. Wash and drain. Mix the scallions, garlic, ginger, chili pepper, ...

5. KIMCHI
Wash cabbage and cut into 1 1/2-inch lengths. Dissolve rock salt in water. Soak cabbage in water 3 or 4 hours. Rinse and drain. Combine red pepper, ...

Remove outside 3 or 4 leaves of cabbage and set them aside. Cut cabbage into quarters lengthwise and put the quartered cabbage into a large deep pan. ...


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