Yield: 1 servings
|2 pounds||Chinese Cabbage|
|2 tablespoons||Chopped Green Onion|
|2 teaspoons||Crushed Garlic|
|1 tablespoon||Chili Powder|
|2 teaspoons||Finely Chopped Fresh Ginger|
|½ cup||Light Soy Sauce|
|½ cup||White Vinegar|
|2 teaspoons||Sugar Or More To Taste|
|\N \N||Sesame Oil|
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. Typed by Syd Bigger.