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Kimchi (Korean Pickled Salad) Recipe Ingredients
1 kg cabbage
1 tbsp salt
2 tbsp spring onions-chopped fine
1 tbsp garlic-chopped fine
1 tbsp ginger-chopped fine
1 cup soya sauce
1 1/2 tsp sugar
1 cup white vinegar
1 tbsp chilli flakes
Sesame (til) oil
Kimchi (Korean Pickled Salad) Recipe Procedure
Chop cabbage, place in a glass or steel bowl and sprinkle salt over it, and mix well. Leave thus for 3-4 hours, till a little wilted. Squeeze a few times till cabbage has softened.
Mix in the rest of the ingredients except the oil and transfer into sterilized jars. Seal and leave for 24 hours, before using.
To serve garnish with some sesame oil.
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