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Veggie Table - Show #22

Kongnamul Kimchi (Soybean Sprout Kimchi)

• 16 oz (400 g) -- Soybean sprouts
• 1 cup (250 mL) -- Chopped green onion (white parts only)
• ½ cup (125 mL) -- Garlic, finely chopped
• ¼ cup (50 mL) -- Dried red peppers, threaded
• 1 tbsp (15 mL) -- Salt
• ½ cup (125 mL) -- Water

Choose fresh soybean sprouts. Trim the roots and blanch them quickly. Leave until cool. Clean the green onions, and cut them into 1 ½" (4cm) lengths. Add the prepared garlic, green onions and red pepper threads to the blanched soybean sprouts and mix gently. Mix salt and water to make brine and pour over mixture.