Kim Chee Poke in a Rice Paper Taco with Avoca
INGREDIENTS:
2 lb Cabbage, chinese
1 tb Salt
2 tb Scallion; chopped
2 ts Garlic clove; mashed
1 tb Chili Powder
2 ts Ginger; finely chopped
1/2 c Soy Sauce, light
1/2 c Vinegar, wine
2 ts Sugar, granulated
Oil, sesame
2 lb Cabbage, chinese
1 tb Salt
2 tb Scallion; chopped
2 ts Garlic clove; mashed
1 tb Chili Powder
2 ts Ginger; finely chopped
1/2 c Soy Sauce, light
1/2 c Vinegar, wine
2 ts Sugar, granulated
Oil, sesame
Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil. Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator. Sprinkle with a few drops of sesame oil before using. From Asia The Beautiful Cookbook.