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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This Korean salt-pickled cabbage dish is a very popular side in Hawaii. It can also be served on a pupu, or appetizer, platter. Ingredients:
14 cups coarsely chopped napa (chinese) cabbage (about 2 pounds) |
3 tablespoons salt |
1 1/2 cups water |
1 cup coarsely chopped green onions |
4 teaspoons grated peeled fresh ginger |
1 1/2 teaspoons crushed red pepper |
4 garlic cloves, minced |
Directions:
1. Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
2. Combine cabbage, water, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.
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