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.
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|Serving Size: 1 Serving (1341g)|
|Recipe Makes: 1|
|Calories from Fat: 36 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 9205.4mg||317 %|
|Potassium 3156.7mg||83 %|
|Total Carbohydrate 84.6g||25 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 65.6g|
|Protein 30.1g||43 %|
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Calories per serving: 451
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