2 pounds Napa  cabbage

1/2 cup coarse salt

4 cups water

1 1/2 tablespoons crushed red pepper

1 clove garlic

1 teaspoon fresh ginger

1 tablespoon sugar

2 green onions,  chopped

Wash and cut the cabbage into 1/2−inch squares. Sprinkle with salt, add the water and refrigerate for four hours. Drain and  mix the rest of the ingredients. Pack in zip lock bag or a jar with a tight lid. Refrigerate and let cure for few day.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s