Easy Kim Chee
- 4 small Japanese cucumbers or 1 small head cabbage
- 3 tablespoons Japanese rice vinegar
- 1/4 cup sugar
- 2 teaspoons Hawaiian salt (rock salt)
- 1/4 cup liquid kim chee base (Korean hot, spicy sauce)
Easy Kim Chee
Demonstrated by: Mae Fukuda and Sally Wong with Bernice Okamura, teacher at Hoopono, Rehabilitation Center for the Blind & Visually Impaired.
In Touch with Safe Cooking - February 1, 1998.
Ingredients:
Directions:
- Cut vegetable into chunks; place in a large bowl.
- Add remaining ingredients and mix well.
- Pack tightly in jars.
- Cover and let stand 1 hour before serving.
- Refrigerate remaining kim chee.
Makes about 1 quart.
