Chili Pickled Cabbage

Grrrrrgh!
Course : Cabbage
From: HungryMonster.com
Serves: 8
 

Ingredients:

2 pounds chinese cabbage
1 tablespoon salt
2 tablespoons chopped green onion
2 teaspoons crushed garlic
1 tablespoon chili powder
2 teaspoons finely chopped fresh ginger
1/2 cup light soy sauce
1/2 cup white vinegar
2 teaspoons sugar or more to taste
2 tablespoons sesame oil
 

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.