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.