2 napa cabbages, cut up
2 garlic cloves, minced
1 1″ piece ginger, minced
2 teaspoons red pepper
1/2 teaspoon Salt, (more or less)
Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more “slimy” feel.
Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage.
In a one cup measuring cup, mix together the red pepper, salt, and water to make 1/2 cup juice.
Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.
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