Ingredients
- 6 pounds Napa cabbage
- 3 tablespoons salt
- 2 cups sliced scallions
- 3 minced garlic cloves
- 1 tablespoon ginger root minced or 2 tsp. ginger powder
- 4 tablespoons dried ground chili pepper
- 2 tablespoons sugar
Make it step by step
- Shred cabbage in 2 inch strips. Mix with half the salt. Let stand 30 minutes. Wash and drain.
- Mix the scallions, garlic, ginger, chili pepper, cabbage and the rest of salt. Pack into a crock or glass jar.
- Put the containers aside for three or four days in a cool location. After that, store it in the refrigerator.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kevin Tu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.