Chili Pickled Cabbage - Kim Chee

Categories: Pickles, Spicy, Hot, Korean
Servings: 1

Typed by Syd Bigger.


     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
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.

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