1 head of Napa Cabbage
10 cloves of garlic
1 inch of fresh ginger
1 Tablespoon or so of chili powder- according to your preference
1 – 2 Tablespoons of Sea Salt
Chop the cabbage into medium size pieces and put in a large bowl . Mix the sea salt in a cup with about 1/2 cup of water. Pour the salt solution over the cabbage and mix well. Let it sit in the bowl to wilt for 6 – 12 hours.
Chop the garlic cloves into small pieces, peel and chop the fresh ginger into small pieces too- add them to the wilted cabbage mixture. Pour on the chili powder to desired spiciness. Mix everything thoroughly. Once mixed together you can pack the cabbage into a large jar. Once the jar is full of cabbage, pour the remaining juices into the jar. Cover with a paper towel and rubber band or with a kitchen towel. Let it sit for 2-3 days. Taste it to see if it has fermented the way you like.
Eat and enjoy!!
