Marinated Chinese Cabbage

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   1. Separate the leaves of the cabbage. Trim away the leafy part from the stems. (Reserve the leafy parts for use in salads, soups or stirfry dishes.) Cut stems crosswise into 2 inch sections. Cut these sections lengthwise with the grain into narrow matchstick strips. You should have about 8 cups of cabbage strips.

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   2. Put cabbage strips into a large mixing bowl. Sprinkle the salt over the cabbage and toss to mix. Set aside for 1 hour.

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   3. Wrap the cabbage in a dish towel and wring to remove much of the liquid.

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   Return cabbage to the mixing bowl.

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   4. Put the vinegar and sugar in a small saucepan and bring to a boil. Pour over the cabbage. Cover and let stand for 30 minutes.

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   5. Strain the liquid from the cabbage and pour it back into the saucepan.

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   Bring to a boil. Once again, pour the liquid over the cabbage. Cover and refrigerate the cabbage for 2 to 3 days. For a more intense flavor, refrigerate for as long as a week.

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   6. When ready to serve, take out the cabbage and pour off the excess liquid. Add the chili pepper. Toss to mix. Serve chilled.

* Per serving · 4 servings · Values may vary.