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By: David T.
| Description: | ||
| Time: | 4 hr 15 min (15 min to prepare, 4 hr to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | Korean | |
| Number of Servings: | 1 | |
| Ingredients: | ||
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2 each lb Chinese Cabbage 1 tablespoon salt 2 tablespoon chopped green onion 2 teaspoon Crushed Garlic 1 tablespoon chili powder 2 teaspoon finely chopped fresh ginger 0.5 cup light soy sauce 0.5 cup White vinegar 2 teaspoon Sugar Or More To Taste, Sesame Oil |
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| Directions: | ||
| 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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| Notes: | ||
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