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Chili Pickled Cabbage - Kim Chee
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Chili Pickled Cabbage - Kim Chee Ingredients
2 lb Chinese
Cabbage
2 ts Finely Chopped Fresh
Ginger
1 tb
Salt
1/2 c Light
Soy Sauce
2 tb Chopped Green
Onion
1/2 c
White Vinegar
2 ts Crushed
Garlic
2 ts
Sugar
Or More To Taste
1 tb
Chili Powder
Sesame Oil
Instructions for Chili Pickled Cabbage - Kim Chee
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.
Main Ingredient:
Pickle
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Cabbage
Chili Powder
Garlic
Ginger
Onion
Salt
Sesame Oil
Soy Sauce
Sugar
White Vinegar
Pickles
Spices
Korean
Sesame
Cabbage
Garlic
Onion
Green Onion
Soy Sauce
Ginger
for
flavor
and
categorization
This stuff stinks to high heaven, but it's delicious. I can only eat it when the spouse isn't home.
promfh
on Jan 5 2006 7:40PM
Total Time: 72:00
Active time: 1:00
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