Kim Chee 2
from: Sue L

Traditionally kim chee takes months to prepare as it is set in stone jars to mature. Here is a quicker version where you can have kim chee ready in one day!

SERVES 8

• 2 lbs chinese napa cabbage
• 1 tablespoon salt
• 2 green onions, chopped
• 4 cloves garlic, crushed
• 1 tablespoon crushed red pepper flakes (amount to taste)
• 2 teaspoons minced ginger
• 1/2 cup light soy sauce
• 1/2 cup white vinegar
• 2 teaspoons vegan sugar (or granulated sugar, to taste)
• sesame oil (optional)

Chop cabbage coarsely and place in a large dish.

Sprinkle cabbage with salt; let stand 3-4 hours.

Squeeze cabbage dry with hands and place in another bowl.

Add remaining ingredients except sesame oil, and mix well.

Refrigerate at least 24 hours before serving.

Sprinkle with a few drops of sesame oil on each serving, if desired.