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Chili Pickled Cabbage - Kim CheeRecipe : Chili Pickled Cabbage - Kim Chee
Procedure :
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 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. |
