Kim Chi

Kim Chi

Korean vegetable dish

Ingredients:

1 large cabbage

salt

½ teaspoon cayenne pepper

5 spring onions, finely chopped

Grated ginger

3 teaspoon chopped chili

1 tablespoon caster sugar

2 ½ cups cold water

Procedure:

1. Cut the cabbage in half, then into large bite-sized pieces. Place a layer of cabbage in a large bowl and sprinkle with a little salt. Continue with layers of cabbage and salt, finishing with a salt layer. Cover with an upside-own dinner plate that will fit as snugly as possible on top of the cabbage. Weigh down the plate with cans or a small brick and leave the bowl in a cool place for 5 days.

2. Remove weights and plate, pour off any liquid, then rinse the cabbage well under cold running water. Squeeze out any excess water and combine the cabbage with the cayenne pepper, spring onions, garlic, ginger, chili and sugar. Mix well to combine before spooning the cabbage into a large sterilized jar. Pour the water over top and seal with a tight-fitting lid.

Makes about 3 cups

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