Title: Kim Chee (Spicy Pickled Cabbage) #3
Categories: Vegetable
Yield: 1 Servings
| 2 | lb | Cabbage, chinese |
| 1 | tb | Salt |
| 2 | tb | Scallion; chopped |
| 2 | ts | Garlic clove; mashed |
| 1 | tb | Chili Powder |
| 2 | ts | Ginger; finely chopped |
| 1/2 | c | Soy Sauce, light |
| 1/2 | c | Vinegar, wine |
| 2 | ts | Sugar, granulated |
| | | 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@aol.com Submitted By DONW1948@AOL.COM On TUE, 20 JUN 1995 050006
GMT