Chili Pickled Cabbage - Kim Chee Recipe

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 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.