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Cabbage Kimchi
Recipe
Veg CD ACC Korea 2 days
Serves 6 Cold Vegetarian Vegetables
Accompaniment Korea Asia Asian Dairy Free
Ingredients
900g/2lb Chinese cabbage, coarsely chopped
1 tbsp Salt
2 tbsp Spring Onions, chopped
2 Garlic Clove, crushed
½ -1 tbsp Red Chilli Powder, depending on taste
120ml/4floz. light Soy Sauce
120ml/4floz. Rice Wine Vinegar
2 teasp Sugar
Sesame Oil to serve
Instructions
1. Place the cabbage in a large mixing bowl, sprinkle with the salt and set
aside for 6 hours so the cabbage wilts.
2. After the salting time, mash with your fingers to further soften the cabbage
then drain off the excess liquid.
3. Add the remaining ingredients apart from the sesame oil, and mix thoroughly.
4. Transfer to 1 or more large glass jars, seal with clingfilm and leave at room
temperature for at least 24 hours.
Sprinkle with a few drops of sesame oil when serving.
Keeps for up to 2 weeks in a refrigerator.
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