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|Kim Chee Squats|
"This is a recipe that a Korean Friend of mine gave to me. I adore it, except for all of the ginger!"
- 2 kilos coarsely chopped Chinese cabbage
- 1 tablespoon salt
- 2 tablespoons chopped inexperienced onion
- 1 clove garlic, crushed
- 1 tablespoon chili powder
- 2 teaspoons minced fresh ginger root
- half of cup mild soy sauce
- 1/2 cup white wine vinegar
- 2 teaspoons white sugar
- 1 dash sesame oil
|Prep : 25M||Cook : 8M||Ready in : P1D|
- Place the cabbage into a massive dish, and sprinkle with salt. Let stand for three to 4 hours. The cabbage will wilt.
- After the cabbage has been sitting, rubdown it with your fingers until it's far 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 the use of. This will maintain for about every week within the refrigerator. Sprinkle with sesame oil earlier than serving.
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