Cooking Recipe Chili Pickled Cabbage - Kim Chee
Recipe Ingredients
2 lb
Chinese Cabbage
1 tb
Salt
2 tb
Chopped Green Onion
2 ts
Crushed Garlic
1 tb
Chili Powder
2 ts
Finely Chopped Fresh Ginger
1/2 c
Light Soy Sauce
1/2 c
White Vinegar
2 ts
Sugar Or More To Taste
Sesame Oil
Directions
Chop the cabbage coarsely and place in a glass dish. Sprinkle with
the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash
with the fingers until the cabbage is still softer, then drain off
excess liquid and add the remaining ingredients except the sesame oil.
Transfer to a large glass jar, seal and leave in a cool place for at
least 24 hours before using. It will keep for up to a week in the
refrigerator.
Sprinkle with a few drops of sesame oil before using.
Typed by Syd Bigger.