A recipe for Chili Pickled Cabbage - Kim Chee. Follow the simple recipe instructions for Chili Pickled Cabbage - Kim Chee shared by other home cooking experts.
Ingredients
2 lb. Chinese Cabbage1 Tbs. Salt
2 Tbs. Chopped Green Onion
2 Tsp. Crushed Garlic
1 Tbs. Chili Powder
2 Tsp. Finely Chopped Fresh Ginger
1/2 c. Light Soy Sauce
1/2 c. White Vinegar
2 Tsp. 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.
