Ingredients
56
56 servings
- •2 heads napa cabbage
- •1.25 cups sea salt
- •1 tablespoon fish sauce
- •5 green onions, chopped
- •0.5 small white onion, minced
- •2 cloves garlic, pressed
- •2 tablespoons white sugar
- •1 teaspoon ground ginger
- •5 tablespoons Korean chile powder
Instructions
- Cut cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place cabbage into large resealable bags; sprinkle salt evenly over leaves to coat. Use your hands to rub salt into cabbage. Seal the bags and leave at room temperature for 6 hours.
- Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid.
- Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over mixture.; wear plastic gloves to protect your hands and rub chile powder into cabbage leaves until evenly coated.
- Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).
Nutritional Facts
Per 56 servings
- Calories: 12
- Carbohydrate: 2g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 1g
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