Chili Pickled Cabbage - Kim Chee
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 ...
Ingredients
- 2lbchinese cabbage
- 1tbsp salt
- 2tbsp chopped green onion
- 2tsp crushed garlic
- 1tbsp chili powder
- 2tsp finely chopped fresh ginger
- 1/2cup light soy sauce
- 1/2cup white vinegar
Directions
- 1
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 S
- 2
Sprinkle with the salt and let stand for 3 to 4 hours
- 3
the cabbage will wilt
- 4
Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oi
- 5
Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using
- 6
It will keep for up to a week in the refrigerator
- 7
Sprinkle with a few drops of sesame oil before using
- 8
Typed by Syd Bigger.