Kim Chee (3)
(Kyabetsu Su-zuke - Japanese Vinegar-Pickled Cabbage)
1/4 head Chinese cabbage
5 cups rice vinegar
2 Tbs salt
4-5 Tbs sugar
2 cups water
1-inch square yuzu citron or lemon rind
Core and wash the cabbage. Pat as dry as possible with a towel. Cut
into about 1 x 2-inch chunks. Place chunks loosely in a pickle crock.
In a saucepan combine the rice vinegar, salt, sugar and water. Bring
to a boil over high heat, stirring once or twice. Immediately pour
boiling liguid over the cabbage in the crock. Tuck in the yuzu citron
or lemon rind. Cover immediately with a drop-lid and weight it.
Remove to a cool dark place and wait 2 days before eating.
To serve: Cut or chop chunks into bite-size pieces. Serve family
style or put individual portions into small dishes. Season with a few
drops of soy sauce, if desired. Keeps refrigerated 1-2 months.
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