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
By using the user comments form, you agree to the following:
You will stay on topic.
You will not include links to websites and videos not associated with the topic.
You will not post the same comment multiple times.
You will not solicit anyone to buy or sell products or services, or to make donations of any kind. You will not include links to products in your comment.
You will not post anything libelous, defamatory, harmful, threatening, harassing, abusive, invasive of another's privacy, hateful, racially or ethnically objectionable, or otherwise illegal.
You will not make threats to other users or people not associated with the site.
If you violate these rules, your post will be deleted.
Remember: you are a guest here. It is not censorship if you violate the rules and your post is deleted. All civilizations have rules and if you violate them you can expect to be ostracized from the tribe.