Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Chinese cabbage, large head 1 ea Garlic clove
1 x Salt 1 ea Hot red chile, dried
4 ea Green onion with tops 1 ts Ginger root, grated fresh

Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2
tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut
green onions and tops in 1 1/2 inch lengths, then cut again
lengthwise into thin slices. Wash salted cabbage three times with
cold water; drain and add the onions, garlic, chile, ginger and one
tablespoon salt. Cover with water, mix well. Cover container and let
stand for a few days. Taste mixture every day. When it is fermented
and acid enough, cover and refrigerate up to 2 weeks. Makes one quart.

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