Chili Pickled Cabbage - Kim Chee

Title:
Chili Pickled Cabbage - Kim Chee

Yield:
1 Servings

Categories:
Pickles,
Spices,
Korean




Ingredients:





     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.