| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | lg | Head Chinese Cabbage |
| Salt | ||
| 4 | Green Onion With Tops | |
| 1 | Clove garlic | |
| 1 | Hot Red Chili; Dried | |
| 1 | ts | Ginger Root; Grated Fresh |
INSTRUCTIONS
Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes one quart. Date: Sat, 22 Jun 1996 19:03:28 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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