Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Head napa cabbage (1-1/2 to - slivers
- 2 pounds) 3 Cloves garlic, minced or
2 1/2 tb Salt - pressed
1/4 lb Daikon (it's a Asian turnip) 1 To 2 teaspoons Korean red
- peeled and cut into - pepper or ground red
- matchstick pieces (option) - pepper (cayenne)
2 Green onions (including 2 ts Sugar
- tops), cut itno thin

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 1/2 tablespoon 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 warm
weather, fermentation may only take 1 to 2 days; in cooler weather,
count on 3 to 4 days.) Store in the refigerated, covered, for up to 2
weeks.

Makes about 3-1/2 cups.

SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea
Southeast Asia.

Shared by Cate Vanicek

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