KIMCHEE

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I found this recipe for the Zaar World Tour. I haven't tried it yet, but we love the stuff!! So I can see us eating this soon.

Provided by katie in the UP

Time P1DT15m

Yield 1 large glass jar

Number Of Ingredients 10

Ingredients

2 lbs Chinese cabbage, coarsely chopped
1 tablespoon salt
2 tablespoons green onions, chopped
1 garlic clove, crushed
1 tablespoon chili powder
2 teaspoons gingerroot, minced
1/2 cup light soy sauce
1/2 cup white wine vinegar
2 teaspoons white sugar
1 dash sesame oil

Steps:

Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
After the cabbage has been sitting, massage it with your hands until it is even softer.
Drain off the liquid.
Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar.
Transfer to a large glass jar, and refrigerate for 24 hours before using.
This will keep for about a week in the refrigerator.
Sprinkle with sesame oil before serving.

Nutrition Facts : Calories 333.5, Fat 7, SaturatedFat 1.2, Sodium 15341.6, Carbohydrate 52.6, Fiber 15.1, Sugar 24.6, Protein 27.7

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