Kim Chee 2
from: Sue L
Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!
- 2 lbs chinese napa cabbage
- 1 tablespoon salt
- 2 green onions, chopped
- 4 cloves garlic, crushed
- 1 tablespoon crushed red pepper flakes (amount to taste)
- 2 teaspoons minced ginger
- 1/2 cup light soy sauce
- 1/2 cup white vinegar
- 2 teaspoons vegan sugar (or granulated sugar, to taste)
- sesame oil (optional)
Chop cabbage coarsely and place in a large dish.
Sprinkle cabbage with salt; let stand 3-4 hours.
Squeeze cabbage dry with hands and place in another bowl.
Add remaining ingredients except sesame oil, and mix well.
Refrigerate at least 24 hours before serving.
Sprinkle with a few drops of sesame oil on each serving, if desired.