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KIM CHEE (CABBAGE PICKLE)

Ingredients:
Celery cabbage 1 (large head) 
or White cabbage - 1 (small)
Salt
Green onions ad tops - 4
Garlic pod - 1 (miced)
Dried red chilli - 1 (crushed)
Fresh ginger root - 1 tsp (grated)

Method:

  • Cut cabbage in pieces 1" long and 1" wide. Sprinkle 2 tbsp salt on, mix well, and let stand 15 minutes.
  • Cut green onions and tops in 1 1/2" lengths, then cut lengthwise i thin slices.
  • Wash salted cabbage three times with cold water; add the onion, garlic, chilli, ginger, 1 tbsp of salt, ad enough water to cover; mix well.
  • Cover and let it stand for a few days.
  • Taste mixture every day. When it is acid enough, cover and refrigerate up to 2 weeks.
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