Ingredients
1 large napa cabbage
½ cup salt
4 cups water
2 tablespoons grated ginger
4 cloves garlic, minced
1 tablespoon sugar
¼ cup fish sauce
2 tablespoons gochugaru (Korean red pepper flakes)
3 green onions, chopped
1 small carrot, grated
Method
1. Cut the napa cabbage lengthwise into quarters. Remove the core from each piece and chop the cabbage into bite-sized pieces.
2. Place the chopped cabbage in a large bowl. Dissolve salt in water and pour it over the cabbage. Let it sit for about 2 hours to allow the cabbage to wilt.
3. After 2 hours, drain the cabbage and rinse it under cold water. Squeeze out the excess water and set it aside.
4. In a separate bowl, mix together grated ginger, minced garlic, sugar, fish sauce, and gochugaru. Add the green onions and grated carrot, stirring well to combine.
5. Add the drained cabbage to the spice mixture and toss everything together until the cabbage is well coated. Pack the mixture into a clean glass jar, making sure to leave some space at the top.
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