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Ingredientes
- 1 med Head Chinese, (napa) cabbage (1 1/2 to 2 lbs.)
- 4 tsp Salt
- 6 x Cloves garlic, chopped
- 3 x Green onions, (including tops), chopped
- 2 tsp Chopped ginger
- 1/4 c. Rice vinegar
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil
- 2 tsp Cayenne pepper
- 3/4 tsp Grnd toasted Sichuan peppercorns, (spread them on a cookie sheet and toast in a 350 oven till golden brown)
- 6 whl dry chile peppers
Direcciones
- From EVERYBODY'S WOKING, by Martin Yan (a book I have used so much which it's dog-eared and stained with recipe ingredients. It's a fabulous
- Cut the cabbage lengthwise into sections about 2 inches wide; remove the core. cut each section crosswise into 2-inch lengths. Place the cabbage in a large bowl, sprinkle it with the salt, and toss to mix well. Cover with an inverted plate and weight it down with a heavy object, such as a large juice can or possibly a 1-quart. jar filled with water. Let stand for 30 min.
- Lightly rinse the cabbage under cool running water and drain. Squeeze it to extract most of the liquid.
- Combine the remaining ingredients in a large bowl. Add in the cabbage and mix well. Transfer the mix to a glass bowl or possibly crock. Cover with an inverted plate and weight down with a heavy object. Chill for 4 days before eating (needs time to ferment).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 211g | |
| Calories 213 | |
| Calories from Fat 129 | 61% |
| Total Fat 14.62g | 18% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11131mg | 464% |
| Potassium 472mg | 13% |
| Total Carbs 16.41g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.76g | 3% |
| Protein 4.8g | 8% |
