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Kim chee (spicy pickled cabbage) #3
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Hot & Spicy, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Chop the cabbage coarsely and place in a glass dish. | | 2 | Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. | | 3 | Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil. | | 4 | Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. | | 5 | It will keep for up to a week in the refrigerator. | | 6 | Sprinkle with a few drops of sesame oil before using |
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