Recipe#24882

Title: CHILI PICKLED CABBAGE- KIM CHEE

Soar

2       lb           Chinese Cabbage
   1       tb           Salt
   2       tb           Chopped Green Onion
   2       ts           Crushed Garlic
   1       tb           Chili Powder
   2       ts           Finely Chopped Fresh Ginger
     1/2   c            Light Soy Sauce
     1/2   c            White Vinegar
   2       ts           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.