| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Salad | 1 | Servings |
INGREDIENTS
| 1 | 4-6 lb head Chinese cabbage (up to) | |
| 6 | c | Water |
| 1/2 | c | Salt |
| 1 | tb | Salt |
| 1 | tb | Sugar (up to) |
| 6 | Green onions; chopped (up to) | |
| 3 | Cloves garlic; minced | |
| 2 | tb | Powdered red pepper |
| 1 1/2 | tb | Fresh ginger; grated |
| 1/4 | c | Fish sauce or salted shrimp |
INSTRUCTIONS
Cut cabbage in 1-1/2 inch strips. Make salted water by adding 1/2 cup salt to 4-6 cups water. Soak cabbage in enough salt water to cover for 5-10 hours. Drain. Combine cabbage with salt, sugar, green onions, garlic, red pepper, ginger and fish sauce or salted shrimp. Mix well and spoon into large jar. Cover and refrigerate 1-2 days before using. Keeps well several weeks. Use as a relish or salad. Makes about 1 quart. PACIFIC STARS & STRIPES, 930725 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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