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| Chili Pickled Cabbage - Kim Chee Recipe |
Category: Seasonings / Pickles
Rating:
N/A
Servings: 1
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Ingredients
2 lb chinese cabbage
1 tablespoon salt
2 tablespoon chopped green onion
2 teaspoon crushed garlic
1 tablespoon chili powder
2 teaspoon finely chopped fresh ginger
1/2 cup light soy sauce
1/2 cup white vinegar
2 teaspoon sugar or more to taste
1 sesame oil
Cooking Directions:
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.
pickles,seasonings
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