• 1 head cabbage, shredded or sliced
• 1/2 cup cider vinegar
• 1 Tablespoon salad oil
• 1 Tablespoon sugar
• 1 small carrot, julienned
• 1/4 cup coarse salt
• 5 teaspoons minced garlic
• 2 teaspoons oriental sesame oil
• 1 1/2 teaspoons crushed red pepper
• 4 green onions, thinly sliced

1. In a large bowl sprinkle cabbage with salt and toss. Let stand for 20 minutes. Rinse and drain in a salad spinner. Meanwhile in a large bowl combine vinegar, garlic, oils, sugar and pepper. Stir in cabbage, carrots and green onions; toss well. Refrigerate at least 24 hours tossing 2 to 3 times to blend the flavors. Makes approx. 12 cups.

I got this recipe form a Korean neighbor long ago.