KIM CHEE (SPICY PICKLED CABBAGE) #3

      Title: KIM CHEE (SPICY PICKLED CABBAGE) #3
  Categories: Vegetables
       Yield: 1 Servings
  
       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.
     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
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