Quick-Pickled Chinese Cabbage- Namul Style

• 1/4 head Chinese cabbage
• 1 Salt (for cabbage)
• 2 tbsp Sesame oil
• 1 tsp Chicken soup stock granules
• 2 to 3 tablespoons Vinegar

1. Cut the Chinese cabbage lengthwise into 2 to 3 pieces, then shred into 5 mm against the grain.
2. Sprinkle salt on the cabbage, rub in well with your hands, and leave it for a while.
3. When a lot of moisture has come out of the cabbage, squeeze it out tightly by hand.
4. Put the squeezed out cabbage and the ingredients in a bowl and mix well.
5. The flavors will have blended and it will be ready to eat in about 5 minutes.

head chinese cabbage, salt, sesame oil, chicken soup stock granules, vinegar

Taken from cookpad.com/us/recipes/170814-quick-pickled-chinese-cabbage-namul-style (may not work)