Kim Chee (spicy Pickled Cabbage) #3 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Cabbage, chinese
1 tbsp: Salt,
2 tbsp: Scallion, chopped
2 tsp: Garlic clove, mashed
1 tbsp: Chili Powder,
2 tsp: Ginger, finely chopped
1/2 cup: Soy Sauce, light
1/2 cup: Vinegar, wine
2 tsp: Sugar, granulated
Oil, sesame
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.
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetables