Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 4-6 lb head Chinese cabbage (up to) |
| 6 cups | Water |
| ½ cup | Salt |
| 1 tablespoon | Salt |
| 1 tablespoon | Sugar (up to) |
| 6 \N | Green onions; chopped (up to) |
| 3 \N | Cloves garlic; minced |
| 2 tablespoons | Powdered red pepper |
| 1½ tablespoon | Fresh ginger; grated |
| ¼ cup | Fish sauce or salted shrimp |
Cut cabbage in 1-½ inch strips. Make salted water by adding ½ cup salt to 4-6 cups water. Soak cabbage in enough salt water to cover for 5-10 hours. Drain. Combine cabbage with salt, sugar, green onions, garlic, red pepper, ginger and fish sauce or salted shrimp. Mix well and spoon into large jar. Cover and refrigerate 1-2 days before using. Keeps well several weeks. Use as a relish or salad. Makes about 1 quart.
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