Volume 1, No 3, Summer 1991

Cabbage Pickle

You may be familiar with its oriental name, kimchi, but I'd rather call it turshu. If you like hot and spicy food with lots of garlic, you'll love this pickle. But I have to warn you: If your beloved spouse does not appreciate the flavor of garlic, this pickle is not for you. It is rather simple to prepare; believe me, it does not require a college degree.

Just chop or slice the clean cabbage into bite size pieces. Peel the garlic, and wash the peppers. Put a two-inch layer of cabbage at the bottom of the jar, and 3 to 5 cloves of garlic and 1 or 2 peppers over the cabbage. Then put the second layer of the cabbage followed by garlic and pepper in a similar way. Repeat this until the jar is full. You may press the cabbage into the jar with your hands. Add salt and vinegar; fill the jar with water, and close the lid. Let it sit outside of the refrigerator for 7-8 days. Check every now and then and shake it if you feel like it. It should be ready by then and can be kept in the refrigerator afterwards.

You can serve the pickle with its juice in a small glass bowl. Once you take a sip of the pickle juice, you will feel you have been to Çemberlitas, Istanbul. "I guarantee it!"

The cabbage pickle will have the color of cabbage, but you may add 1 or 2 slices of red cabbage to give a pinkish color to it. If you like it hot, you can use more peppers or cut them in pieces. You may want to try it in smaller containers and experiment with other spices and vegetables such as regular cabbage, cauliflower and green tomatoes. Remember, you can always improvise!

Please send us your favorite recipes so that we may all share the joy of preparing, cooking, inviting friends, eating and praising God.