CHILI PICKLED CABBAGE

      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.
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