Ingredients
- 1 head Napa cabbage
- 1 C diced carrot
- 1/4 C coarse sea salt
- 4 scallions or chives chopped
- 4 minced garlic cloves
- 2 T minced fresh ginger
- 2 T chili powder
- 1-2 t sesame seeds
- 1 C water
Preparation
Step 1
Dissolve the salt in water and set aside. Wash the cabbage and chop into thin slices. Mix with the carrot in a large bowl and cover with the salt water. Let it soak overnight (I actually forgot and let it soak for a day and a half). After soaking, drain the vegetables but keep the salt water. Add the spices and condiments to the cabbage and mix thoroughly.
Pack it all in a jar and cover with the salty water (leave about an inch of space at the top). Add more water if needed, and make sure your jar isn't too big; if there's a lot of air at the top it will affect the fermentation. Cover tightly and let sit for a few days at room temperature, depending on how fermented you want it. It will be very salty, just to warn you! Refrigerate after opening.
Serve over rice, noodles or scrambled eggs. Or eat it straight from jar!