Chili pickled cabbage - kim chee *
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chinese Cabbage |
| 1 | tablespoon | Salt |
| 2 | tablespoons | Chopped Green Onion |
| 2 | teaspoons | Crushed Garlic |
| 1 | tablespoon | Chili Powder |
| 2 | teaspoons | Finely Chopped Fresh Ginger |
| ½ | cup | Light Soy Sauce |
| ½ | cup | White Vinegar |
| 2 | teaspoons | 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.
From Asia The Beautiful Cookbook. Typed by Syd Bigger.