Side Pannel
Chili Pickled Cabbage - Kim Chee
Chili Pickled Cabbage - Kim Chee
- Recipe Submitted by ADMIN on 09/26/2007
Category: Korean
Ingredients List
- 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
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.
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.
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