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| Napa Cabbage, Wash thoroughly. |
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| I used fresh ground chili paste, but you can use ground Chinese chili powder. |
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| Sea Salt |
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| Completely salt every leaf. |
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| Let set for several hours. Rinse thoroughly. |
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| Cut into bite sized pieces. |
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| Chop green onions and garlic. |
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| Add to the rinsed cabbage. |
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| Add chili paste. This stuff is hot, be careful! |
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| Mix well. |
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| Place mixture in a jar with a loose fitting lid. Place in a bowl and let ferment 3-5 days. |
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| Store in the refrigerator. |
That's it. Simple and cheaper than store bought. You will have to determine the amount of ingredients by the size of your Napa cabbage. My cabbage was small. This batch turned out very hot. Next time I will use less chili paste.
Enjoy!
Mrs. Smith
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