Randy's Vegetarian Cookbook



Spicy Pickled Cabbage (Kim Chee)

1/2  medium head cabbage
2 1/2 tsp salt
1  clove garlic, chopped
1/2 tsp grated ginger or 1/4 tsp ground
1/2 tsp crushed red pepper (if desired, use more, up to 1 1/2 tsp )
  
  water

Cut cabbage into pieces about 1 inch long, separating layers. Place all ingredients in a large glass jar and fill with water. Cover and let stand at room temperature 5 to 6 days, or it may be eaten after 2 or 3 days.

Refrigerate.
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