Yield: 1 Servings
|1 \N||4-6 lb head Chinese cabbage (up to)|
|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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