Yields about 1 quart
2 lbs celery cabbage (Chinese Cabbage)
½ cup coarse salt
1 ½ Tbs. crushed red pepper flakes
1 clove garlic, finely minced
1 tsp. minced fresh ginger
1 Tbs. sugar
1 scallions, finely chopped
1. Rinse cabbage in cold water and drain.
2. Cut into 1½ pieces.
3. Sprinkle with salt
4. Add; 1 quart water and let stand overnight
5. Next day: rinse cabbage in cold water and drain.
6. Using a wooden spoon, blend remaining ingredients and stir into cabbage pieces.
7. Pack into jars and cover.
8. Place jars in plastic bags to prevent odors from spreading to other foods.
9. Refrigerate and let stand 4-5 days to cure.
In some countries they bury this for winter, in a container, and dig it up when aged and soured.
COMMENTS ARE WELCOMED...
No comments:
Post a Comment