Chili pickled cabbage - kim chee *

Yield: 1 servings

Measure 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
\N \N 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.

From Asia The Beautiful Cookbook. Typed by Syd Bigger.

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