Chili Pickled Cabbage Kim Chee *

Serves:

Ingredients:

2 lb Chinese Cabbage
1 tb Salt
2 tb Chopped Green Onion
2 ts Crushed Garlic
1 tb Chili Powder
2 ts Finely Chopped Fresh Ginger
1/2 c Light Soy Sauce
1/2 c White Vinegar
2 ts Sugar Or More To Taste
Sesame Oil

Method:

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.