Recipe - Kim Chee (Spicy Pickled Cabbage)

2 pound Cabbage, chinese
1 tablespoon Salt
2 tablespoon Scallion; chopped
2 teaspoon Garlic clove; mashed
1 tablespoon Chili Powder
2 teaspoon Ginger; finely chopped
One half cup Soy Sauce, light
One half cup Vinegar, wine
2 teaspoon Sugar, granulated
Oil, sesame

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.
From Asia The Beautiful Cookbook. Typed by Syd Bigger. Posted by
DonW1948@aol.com Submitted By DONW1948@AOL.COM On TUE, 20 JUN 1995 050006
GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini