Category: Chili

2 lb Chinese Cabbage

1 tbsp Salt

2 tbsp Chopped Green Onion

2 tsp Crushed Garlic

1 tbsp Chili Powder

2 tsp Finely Chopped Fresh Ginger

1/2 cup Light Soy Sauce

1/2 cup White Vinegar

2 tsp Sugar Or More To Taste

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.



Typed by Syd Bigger.