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.