I saw this recipe from an Hawaiian site and wonder if you all who are more familiar with Kim Chee can tell if this sounds like the real deal??
Chili Pickled Cabbage – Kim Chee – Hawaiian recipe
2 lb Chinese Cabbage
2 ts Finely Chopped Fresh Ginger
1 tb Salt
1/2 c Light Soy Sauce
2 tb Chopped Green Onion
1/2 c White Vinegar
2 ts Crushed Garlic
2 ts Sugar Or More To Taste
1 tb Chili Powder
Sesame Oil
Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil.
Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator.
Sprinkle with a few drops of sesame oil before using.
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Roy just fell in love with the jar I bought (he doesn't remember eating it before....getting as bad as me.
) Thought I'd give it a try.
Chili Pickled Cabbage – Kim Chee – Hawaiian recipe
2 lb Chinese Cabbage
2 ts Finely Chopped Fresh Ginger
1 tb Salt
1/2 c Light Soy Sauce
2 tb Chopped Green Onion
1/2 c White Vinegar
2 ts Crushed Garlic
2 ts Sugar Or More To Taste
1 tb Chili Powder
Sesame Oil
Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil.
Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator.
Sprinkle with a few drops of sesame oil before using.
-----
Roy just fell in love with the jar I bought (he doesn't remember eating it before....getting as bad as me.
) Thought I'd give it a try.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
