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Kim Chee


1 Head Chinese cabbage, cut into strips ( 2 1/2 inch)
3 tablespoon Salt
2 Garlic cloves,- minced
1/2 teaspoon Crushed dried hot red chile
1 teaspoon Chopped gingerroot
pinch sugar

Soak cabbage in salted water and sugar to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad.

Makes about 1 quart




STACKS, The Art of Vertical Food

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