Recipe - Chili Pheasent

2 pound Chinese Cabbage
1 tablespoon Salt
2 tablespoon Chopped Green Onion
2 teaspoon Crushed Garlic
1 tablespoon Chili Powder
2 teaspoon Finely Chopped Fresh Ginger
One half cup Light Soy Sauce
One half cup White Vinegar
2 teaspoon Sugar Or More To Taste
Sesame Oil

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.

Typed by Syd Bigger.