Chili Pickled Cabbage Kim Chee
Ingredients| 2 lb chinese cabbage 1 tbsp salt 2 tbsp chopped green onion 2 tsp crushed garlic 1 tbsp chili powder 2 tsp finely chopped fresh ginger 1/2 cup light soy sauce 1/2 cup white vinegar 2 tsp sugar or more to taste 1 sesame oil |
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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.
Servings:
1
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