Recipe#24904

Title: KIM CHEE(SPICY PICKLED CABBAGE) #3

From Asia The Beautiful Cookbook.  Typed by Syd
  Bigger. Posted by DonW1948@aol.com Submitted By
  DONW1948@AOL.COM On TUE, 20 JUN 1995 050006 GMT

 2       lb           Cabbage, chinese
   1       tb           Salt
   2       tb           Scallion -- chopped
   2       ts           Garlic clove -- mashed
   1       tb           Chili Powder
   2       ts           Ginger -- finely chopped
     1/2   c            Soy Sauce, light
     1/2   c            Vinegar, wine
   2       ts           Sugar, granulated
                        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.