Chili Pickled Cabbage
napa (Chinese) cabbage
scallions, spring or green onions
finely chopped, fresh
soy sauce, light
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.