Pickled Chinese Cabbage (Kim Chee)
Korea Recipes

Ingredients

1 head
3 tbsp
2 tsp
2 tsp
4
1 tbsp
1
1/2 tsp

Chinese leaves, chopped
salt
hot chilli powder
crushed garlic
spring onions, finely chopped
sugar
hard pear, peeled cored and grated
monosodium glutamate

Method:

1. Put the Chinese leaves (bok choy) in a bowl, add the salt and leaves overnight.

2. Remove the cabbage from the bowl and rinse under cold running water. Drain, then pat dry. Place in a large jar and stir in the remaining ingredients.

3. Cover with a heavy weight and leave for 1 to 2 days before using.