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Soup Loving Nicole
17 people made this
About this recipe:
This is a Korean recipe for preserved cabbage. Chinese leaf is seasoned with salt, garlic, chilli, ginger, soy sauce, vinegar and sugar. Serve as a side dish or condiment.
900g coarsely chopped Chinese leaf cabbage
1 tablespoon salt
2 tablespoons chopped spring onions
1 clove garlic, crushed
1 tablespoon chilli powder
2 teaspoons finely chopped root ginger
125ml light soy sauce
125ml white wine vinegar
2 teaspoons caster sugar
1 dash sesame oil
Extra time:1day chilling ›
- Place the cabbage into a large dish and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
- After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the spring onions, garlic, chilli powder, ginger, soy sauce, vinegar and sugar.
- Transfer to a large glass jar and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.
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