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Kimchee Salsa

Korean Style Kimchee (Salsa)is less-pickled than authentic Korean Kimchee. Good with barbecued ribs.


2 cups water

1 tablespoon salt

2 cups napa cabbage, chopped

1/3 cup 2 teaspoons scallions, sliced

1 1/2 teaspoons sesame oil

1/2 teaspoon garlic cloves, minced

1/2 teaspoon chile powder

1/2 teaspoon ginger juice*

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1. In a large saucepan over medium-high heat, bring salted water to a boil Add cabbage and cook for 30 seconds while stirring, until wilted. Drain, let cool, and transfer to a mixing bowl.

2. Add in scallions, sesame oil, garlic, chile powder and ginger juice; toss together until coated.

Makes about 2 cups. Keep refrigerated.

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*Make ginger juice by grating peeled gingerroot then pressing it in a garlic press to extract the liquid. Or, use the juice from prepared pickled ginger, if available. You may substitute Bok Choy or Oriental Mustard Greens for Napa cabbage.

Serves 4

Curtesty of Meals.com

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Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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