Typed by Syd Bigger.
2 lb Chinese Cabbage 2 ts Finely Chopped Fresh Ginger 1 tb Salt 1/2 c Light Soy Sauce 2 tb Chopped Green Onion 1/2 c White Vinegar 2 ts Crushed Garlic 2 ts Sugar Or More To Taste 1 tb Chili Powder Sesame OilProcedure
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.