Yield: 1 Servings
|1 \N||Head Chinese cabbage cut into 1/2-in. strips|
|6 \N||Green onions; chopped (or less, if desired)|
|3 \N||Garlic clove; minced (or less, if desired)|
|½ teaspoon||Crushed dried hot red chile|
|1 teaspoon||Chopped gingerroot|
Soak cabbage in salted water to cover 5 to 10 hours.
Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad. Makes about 1 quart