Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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