Salad Kim Chi

Submitted by enr on 18 Dec 2009
1 Chinese cabbage
1 bunch green onions
2 large cloves garlic
1 hot green pepper
1 hot red pepper
fresh ginger (about 4 cm)
5 tbsp soy sauce
5 tbsp rice vinegar
2 tbsp sugar
2 tbsp paprika
1/2 tsp sodium glutamate
Remove the upper leaves of Chinese cabbage. Cabbage is cut lengthwise into four and then crosswise into pieces 1 cm. Chopped cabbage is placed in a deep dish, sprinkle with salt without pretriva and cover with lid or foil. After 24 hours, the cabbage mix with hands. If juice is separated from the cabbage, it is poured. The green onions washed and cut into small pieces, garlic too. Chillies are cleaved in half, remove the seeds, stems and their internal membranes and cut into small pieces. Peel the ginger and grate finely grater. All this is mixed and added to the cabbage. Mix soy sauce, rice vinegar, sugar, paprika, sodium glutamate and a little water. All poured into the cabbage. Salad mix and ranks tightly, but without much crushing (to remain crunchy) in a large jar or other container. If cabbage is not covered with liquid, add a little water. Container is closed and keep cool 2-3 days.
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18 Dec 2009