Chili Pickled Cabbage

1. 1

   Chop the cabbage coarsely and place in a glass dish.

2. 2

   Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt.

3. 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. 4

   Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using.

5. 5

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

6. 6

   Sprinkle with a few drops of sesame oil before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.