Title: Chili pickled cabbage - kim chee
 Categories: Pickles, Spices, Korean
      Yield: 1 Servings
 
      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.
  
  Typed by Syd Bigger.