Ingredients


2 lb (1 kg) Chinese cabbage
1 tbsp (15g) salt
2 tbsp (30g) chopped green onion
2 tsp (10g) crushed garlic
1 tbsp (15g) chili powder
2 tsp (10g) finely chopped fresh ginger
1/2 cup (125ml) light soy sauce
1/2 cup (125ml) white vinegar
2 tsp (10g) sugar (or more to taste)
sesame oil

Instructions

1. Chop cabbage coarsely and place in glass dish.
2. Sprinkle with salt and let stand for 3 to 4 hours; the cabbage will wilt.
3. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil.
4. 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.
5. Sprinkle with a few drops of sesame oil before using.

Recipe courtesy of Oriental Food.com