Yield: 6 servings
Measure | Ingredient |
---|---|
1 large | Head Chinese Cabbage |
\N \N | Salt |
4 \N | Green Onion With Tops |
1 \N | Garlic Clove |
1 \N | Hot Red Chili, Dried |
1 teaspoon | Ginger Root, Grated Fresh |
Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 1½ inch lengths, then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes one quart.