Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Head Chinese Cabbage
Salt
4 Green Onion With Tops
1 Garlic Clove
1 Hot Red Chili, Dried
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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