Ingredients Jump to Instructions ↓

  1. Spicy Hot Pickled Cabbage

  2. 4-5 pounds of napa cabbage

  3. a good deal of garlic

  4. (powdered garlic may be used)

  5. powdered chili peppers (available in Oriental markets)

  6. ginger (fresh preferred but powdered may be used)

  7. 1 cup of kosher salt

  8. 1: Cut up cabbage into pieces roughly

  9. 1 - 2 inches long and 1 - 2 inches

  10. wide. Layer in a crock with 1 cup of salt. Cover with cold water. Weight

  11. down with a dish that has had a heavy object placed on it. Mix with hand 2 times in a

  12. 24 hour period.

  13. DAY 2: Pour out salted water and wash cabbage by refilling with cold water

  14. and draining several times. Layer half the cabbage with a mixture to be

  15. described in a moment. Then use the rest of the cabbage and the remainder

  16. 2 bunches of scallions in

  17. 1 inch pieces and add

  18. to the cabbage mixture.

  19. The fermenting mixture:

  20. 10 thin slices fresh ginger, minced or 2 tablespoons powdered

  21. 3 entire heads chopped garlic or 8 tablespoons powdered garlic

  22. 6 tablespoons of powdered chili peppers

  23. Place these ingredients in a 1 quart jar and fill half way with

  24. water. Shake to mix.

  25. DAYS 3-5: Mix well with hand or spoon. It will get very smelly.

  26. The Koreans often put this mixture in the ground but if you have

  27. a back porch, that's OK too. Putting it outside is no problem

  28. since animals are too smart to come near it!

  29. 6: Put in glass jars and refrigerate for 2 to 3 days. DON'T


  31. will keep for several months.

  32. If too spicy use less powdered chili peppers next time around. If

  33. not spicy enough, use more chili peppers next time around.

  34. This stuff really smells.


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