|
|
Ingredients |
1 Napa or Head Cabbage (sliced)
1 C Korean Sea Salt
3-6 Tbsp Crushed Korean Red Chili Pepper
˝ Round Onion (sliced)
1 tsp Ground Ginger
1 Tbsp Rice Vinegar |
˝ tsp Ground Black Pepper
2 tsp Sugar
1 - 2 Tbsp Fish Sauce (optional)
8-10 Cloves Crushed Garlic
1 tsp Granulated Garlic |
| Cooking Instructions |
|
Cut cabbage into bite-size pieces with sliced onion into a large plastic or stainless container. Add salt and mix well continuously until cabbage is limp approximately 2 - 4 hours. Rinse in cold water once and drain to remove most of the salt. Add rest of the ingredients (less salt) and mix well. Let sit for half an hour until ready. Pack into bottles and refrigerate. Makes approximately half a gallon. |
|
