Kim Chi easy style

I'm often left with a quarter of cabbage at the end of the week that does'nt seem to fit in with anything else. Now I must confess I do love cabbage simply steamed with rice and a little oil and seasoning and is a quick winter vitamin fix but variety is a must and the smell if steamed cabbage can be sometimes too much three times a week!
So having adapted this recipe for Kim Chi from King's Kim Chee (http://www.kingsasian.com ) in the US, you can make simple use of that odd bit of cabbage in the fridge. This also works well with winter lettuces such as Iceberg and Cos as well as mustards. However the softer the leaf the less chopping you need to do in the preparation. For something like a cos lettuce leave it fairly chunky.

1. Take your half a cabbage or other leafy green and chop finely.

2. Place into a bowl and sprinkle with a teaspoon of salt, a desertspoon of sugar, a teaspoon of hot paprika or chilli powder, a finely chopped red chilli and mix well.

3. Having rubbed the seasoning well into the cabbage/greens add a dash of oil. Sesame oil adds flavour here but any vegetable oil will do. Enough to add a sheen.

4. Mix again and add about a desertspoon of vinegar. Rice wine vinegar is subtle here but can be expensive so any cheap light vinegar will do.

5. Mix well and pack into a sealable jar so there is little air gaps.

6. Now place the jar into the fridge for a week. I like to give the jar a good shake daily over the week to blend the mix and distribute the flavours.

After about a week enjoy with rice, but as a snack my favorite is on toast with a drizzle of tahini.

Your easy style Kim Chi should keep at its best for month in the fridge but mine usually doesnt last that long.

Over the winter months Im going to experiment by using foraged greens such as lambs lettuce and chicory.

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