Green tomato relish and kimchi... (ingredients, chinese, pickle, glass)

[SuSuSushi]

I would like to find a really good, spicy green tomato relish recipe. All the ones I have found online so far have TONS of sugar in them and frankly I don't like sweet relishes or pickles. Anyone out there have a fiery green tomato relish or chutney recipe?

Also, I'd really like a good spicy-hot refrigerator kimchi recipe too!

[Asta]

I would try www.foodnetwork.com. I have made the quick kimchee salad recipe that I found there. It's not fermented, but it's still pretty good. Hope you find a good green tomato relish recipe too!

[eggalegga]

I got these off the internet years ago. I haven't tried to make them. I just buy my kimchi at the grocery store.

Kimchi

Servings: 2 quarts

Ingredients:
1 large Chinese cabbage (2 1/2 to 3 pounds), cut into 2-inch wide slices
1/2 cup salt
6 green onions, green and white parts, finely chopped
3 large cloves garlic, minced
2 tablespoons Korean red pepper powder or 1 tablespoon cayenne
1/4 teaspoon grated fresh gingerroot
1 tablespoon sugar
3/4 cup hot water

Instructions:
Wash the chopped cabbage. Drain and sprinkle with salt, and let stand in a colander for 2 hours. Rinse in cold water and squeeze out excess liquid. Place the cabbage in a large bowl. Add the onions, garlic, Korean red pepper powder, ginger, and sugar to the cabbage. Toss and mix all the ingredients so that the cabbage pieces are well-coated. Pack the cabbage mixture in a crock or a large glass jar. Pour the hot water into the large bowl that held the cabbage mixture, and swish around to gather up any remaining seasonings. Pour into the jar of packed cabbage. Cover the jar with a tight lid, and place in a cool room for 2 days before refrigerating. (This will allow the fermentation process to commence and intensify the flavor.) Refrigerate at least 24 hours before serving.

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Kimchi

Ingredients:
1 head Napa or Chinese cabbage, regular Cabbage can be used,
cut into strips about 1 cm
3 tbs. salt
3 to 6 green or spring onions, chopped
1 to 3 cloves garlic, minced
1 tsp. crushed dried hot red chili
1 tsp. chopped ginger root

Instructions:
Soak cabbage in salt water overnight. In a cool location, remove cabbage from water. Mix cabbage, onions, salt, garlic, chili and ginger root in a jar or other container with a tight fitting lid. Refrigerate for a couple of days.