Yield: 3 Cups
|1||Medium-size head napa cabbage (1 1/2 to 2 pounds)|
|2½ tablespoon||Salt (divided use)|
|¼ pounds||Daikon, peeled and cut into matchstick pieces, optional|
|2||Green onions (including tops), cut in thin slivers|
|3 cloves||Garlic, minced or pressed|
|1 teaspoon||Or 2 t Korean red pepper or ground red pepper (cayenne)|
Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours).
Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar and remaining ½ tablespoon of salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warmer weather, fermentation may take only 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refrigerator, covered, for up to 2 weeks.
From article by Kim Pierce, Buffalo News (1988); recipe probably from "The Cuisines of Asia", Jennifer Brennan, 1984. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99