Recipe number 14288 is

Chili Pickled Cabbage - Kim Chee

The ingredients are:
2 lb Chinese Cabbage 1 tbsp Salt 2 tbsp Chopped Green Onion 2 tsp Crushed Garlic 1 tbsp Chili Powder 2 tsp Finely Chopped Fresh Ginger 1/2 cup Light Soy Sauce 1/2 cup White Vinegar 2 tsp Sugar Or More To Taste Sesame Oil

The recipe yield is:
1 Servings

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; Spices; Korean

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