Chili Pickled Cabbage
Yield
1 servingsPrep
35 minCook
?Ready
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
napa (Chinese) cabbage
|
|
| 1 | tablespoon |
salt
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 2 | teaspoons |
garlic
crushed |
|
| 1 | tablespoon |
chili powder
|
|
| 2 | teaspoons |
ginger
finely chopped, fresh |
|
| ½ | cup |
soy sauce, light
|
|
| ½ | cup |
white vinegar
|
|
| 2 | teaspoons |
sugar
to taste |
|
| 1 | x |
sesame oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
napa (Chinese) cabbage
|
|
| 15 | ml |
salt
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 1E+1 | ml |
garlic
crushed |
|
| 15 | ml |
chili powder
|
|
| 1E+1 | ml |
ginger
finely chopped, fresh |
|
| 118 | ml |
soy sauce, light
|
|
| 118 | ml |
white vinegar
|
|
| 1E+1 | ml |
sugar
to taste |
|
| 1 | x |
sesame oil
|
*
|
Directions
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.
