Kim chee (spicy pickled cabbage)

Yield: 1 Servings

Measure Ingredient
2 pounds Cabbage, chinese
1 tablespoon Salt
2 tablespoons Scallion; chopped
2 teaspoons Garlic clove; mashed
1 tablespoon Chili Powder
2 teaspoons Ginger; finely chopped
½ cup Soy Sauce, light
½ cup Vinegar, wine
2 teaspoons Sugar, granulated
\N \N Oil, sesame

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. Posted by DonW1948@... Submitted By DONW1948@... On TUE, 20 JUN 1995 050006 GMT

From Gemini's MASSIVE MealMaster collection at

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