Title: Chili Pickled Cabbage - Kim Chee
Categories: Pickle Spicy Hot Korean
Yield: 1 Servings

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 Or More To Taste
		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.

Typed by Syd Bigger.

previous

next