I N G R E D I E N T S
1 Chinese cabbage, outer leaves removed, cut in fine strips (1 head, about 2 1/2 to 3 lbs)
4-6 Spring onions, chopped
2-4 cloves of garlic, minced
4-6 teaspoons of hot dried red chile flakes, crushed
1 teaspoon of ginger root, chopped or minced
3 teaspoons of salt
KOREAN CABBAGE PICKLE
1. Make a salt water mixture, soak the cabbage in it and then drain it.
2. Mix the cabbage with salt, green onions, garlic, chili and ginger root.
3. Mix this mixture well, cover and refrigerate for 1-2 days.
4. Put this salad in a jar as it can remain for several days.