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*
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.
*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.
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