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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