Pickled "kim Chee Style Cabbage

1. 1

   Thin slice the cabbage.

2. 2

   Put a layer into a plastic bowl, then sprinkle with salt, repeat until all the cabbage and green onion is covered with salt.

3. 3

   (leave for approx 4 hrs).

4. 4

   Put garlic, chilli pepper, ginger powder and onion powder.

5. 5

   into liquidiser, add tomato juice.

6. 6

   After 4 hours the cabbage will be saturated with water (the salt dehydrates the cabbage, i.e.

7. 7

   removes the liquid from the cabbage).

8. 8

   Wash the cabbage 3 times in fresh water, shake dry!

9. 9

   add to the garlic/tomato mixture.

10. 10

    The dehydrated cabbage will then absorb this wonderful chili/garlic flavour and believe it or not it is ready to eat the next day!

11. 11

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.