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.