Chili Pickled Cabbage – Kim Chee Recipe

Chili Pickled Cabbage – Kim Chee Recipe

Ingredients:

2 lbs of cabbage (Chinese); chopped
1 Tbsp of salt
2 Tbsps of onion (green); chopped
2 tsps of garlic; crushed
1 Tbsp of powdered chili
2 tsps of ginger (fresh); chopped finely
1/2 c of soy sauce (light)
1/2 c of vinegar (white)
2 tsps of sugar (or more to taste)
Sesame oil

Instructions:

Place the chopped cabbages on a (glass) dish then sprinkle salt; let it rest for 3-4 hours till they wilt or . Press or mash them with your fingers till the cabbages are softer. Drain the liquid then squeeze them. Add onion, garlic, chili, ginger, soy sauce, vinegar, and sugar; mix thoroughly.

Transfer onto a clean jar and seal tight. Let it sit for twenty-four hrs before eating or using. Store inside refrigerator for one week maximum. Serve with (sesame) oil.

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