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| Kim Chee Squats |
"This is a recipe that a Korean Friend of mine gave to me. I love it, except for all the ginger!"
Ingredients :
- 2 kilos coarsely chopped Chinese cabbage
- 1 tablespoon salt
- 2 tablespoons chopped green onion
- 1 clove garlic, beaten
- 1 tablespoon chili powder
- 2 teaspoons minced clean ginger root
- half cup light soy sauce
- half cup white wine vinegar
- 2 teaspoons white sugar
- 1 sprint sesame oil
Instructions :
| Prep : 25M | Cook : 8M | Ready in : P1D |
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- Place the cabbage right into a big dish, and sprinkle with salt. Let stand for three to four hours. The cabbage will wilt.
- After the cabbage has been sitting, rubdown it with your fingers till it's miles even softer. Drain off the liquid. Mix inside the inexperienced onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a massive glass jar, and refrigerate for twenty-four hours earlier than the usage of. This will hold for about every week in the fridge. Sprinkle with sesame oil earlier than serving.
Notes :
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