Directions:
Wash cabbage and sprinkle 2 tbs sea salt on leaves. Place leaves in large bowl, add water and cover with plastic wrap. Place in refrigerator overnight. Be sure water covers the leaves. The next day, pour off water and rinse. Place cabbage back into the bowl and add garlic, green onion or scallions, ginger and chili flakes, sugar and 1 tbs salt. Rub the chili into the leaves and transfer the seasoned cabbage into a large glass bottle. Firmly press the cabbage down into the bottle. Leave 2 inches at the top and cap tightly. Allow to sit at room temp for 2-3 days. Store in refrigerator.
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