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

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