Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Cabbage, chinese |
| 1 tablespoon | Salt |
| 2 tablespoons | Scallion; chopped |
| 2 teaspoons | Garlic clove; mashed |
| 1 tablespoon | Chili Powder |
| 2 teaspoons | Ginger; finely chopped |
| ½ cup | Soy Sauce, light |
| ½ cup | Vinegar, wine |
| 2 teaspoons | Sugar, granulated |
| \N \N | 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. Typed by Syd Bigger. Posted by DonW1948@... Submitted By DONW1948@... On TUE, 20 JUN 1995 050006 GMT