Yield: 1 Servings
|2 pounds||Cabbage, chinese|
|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