Preparation:
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. It will keep for up to a week in the refrigerator. 5.Sprinkle with a few drops of sesame oil before using. |
