Categories: Asian
Ingredients
- 2 heads Chinese cabbage
- 1 C. coarse salt
- 1 tbsp hot red pepper flakes
- 5-6 cloves garlic
- 2 tsp minced fresh ginger root
- 1 tbsp sugar
- 65-6 green onions, chopped
Directions
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Cut cabbage in quarters, remove tough ends , wash well and cut into 1 inch pieces. Dissolve salt in a large bowl with some water, add cabbage, cover with more water, mix gently, cover and let stand in refrigerator overnight. Drain cabbage, rinse in cold water, and drain again, some excess water is okay (don’t squeeze it all out). Combine drained cabbage with remaining ingredients and mix well. Pack into quart or pint jars and refrigerate 7-10 days. Makes about 3-4 pints, depending on the size of the cabbages.