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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 2 lbs napa cabbage
- 12 cup pickling salt
- 32 ounces water
- 2 teaspoons red chili peppers, minced
- 12 teaspoon garlic, minced
- 12 teaspoon gingerroot, minced
- 12 teaspoon paprika
- 1 tablespoon sugar
Method
- Wash cabbage and cut into 1-1/2 inch lengths.
- Dissolve rock salt in water.
- Soak cabbage in salted water 3-4 hours.
- Use a weighted down plate to keep the cabbage submerged.
- Rinse and drain.
- Combine chili pepper,garlic,ginger, paprika and sugar.
- Add to cabbage and mix thoroughly.
- Pack into a very clean quart jar.
- Cover loosely and let stand at room temperature for 1-2 days.
- Cover jar tightly and place in gallon plastic bag in refrigerator until served.
- Cooking time = standing time.
