Kim Chee (Spicy Pickled Cabbage)

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Kim Chee (Spicy Pickled Cabbage) Ingredients

2 lb Cabbage, chinese	2 ts Ginger; finely chopped
1 tb Salt	1/2 c Soy Sauce, light
2 tb Scallion; chopped	1/2 c Vinegar, wine
2 ts Garlic clove; mashed	2 ts Sugar, granulated
1 tb Chili Powder	Oil, sesame

Instructions for Kim Chee (Spicy Pickled Cabbage)

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. From Asia The Beautiful Cookbook. Typed by Syd Bigger. Posted by DonW1948@aol.com Submitted By DONW1948@AOL.COM On TUE, 20 JUN 1995 050006 GMT From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PickleCuisine: Uncategorized

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