Chili Pickled Cabbage

Name: Chili Pickled Cabbage
Ingredients: 2 pounds napa (Chinese) cabbage; 1 tablespoon salt; 2 tablespoons scallions, spring or green onions chopped; 2 teaspoons garlic crushed; 1 tablespoon chili powder; 2 teaspoons ginger finely chopped, fresh; 1/2 cup soy sauce, light; 1/2 cup white vinegar; 2 teaspoons sugar to taste; 1 x sesame oil

10 ingredients

6 steps

Ingredients

2 pounds napa (Chinese) cabbage
1 tablespoon salt
2 tablespoons scallions, spring or green onions chopped
2 teaspoons garlic crushed
1 tablespoon chili powder
2 teaspoons ginger finely chopped, fresh
1/2 cup soy sauce, light
1/2 cup white vinegar
2 teaspoons sugar to taste
1 x sesame oil

Directions

1

Chop the cabbage coarsely and place in a glass dish.
2

Sprinkle with the 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.
5

It will keep for up to a week in the refrigerator.
6

Sprinkle with a few drops of sesame oil before using.