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Ingredients
- 1 head Napa cabbage - (abt 1 to 1 1/2 lbs)
- 1/4 cup kosher salt
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 2 tablespoons hot chili paste (Srirachi Hot Chili Paste recommended)
- 1 piece fresh ginger - (abt 1") grated
- 2 garlic cloves finely chopped
- 2 scallions finely sliced
Preparation
Step 1
Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir.
Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits -- add or subtract chili paste to your taste.
This recipe yields 1 quart.