| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Korean |
Pickles, Spices, Korean |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
A Message from our Provider:
“We don’t change God’s message — His message changes us.”