'N' is for Napa cabbage

(source)

... as in napa cabbage (aka Chinese cabbage) kim chee!

Ingredients:

• 2 pounds Napa Cabbage, roughly chopped
• 1/2 cup rock salt
• 1 quart water

• 2 tsp. minced red chili pepper
• 1/2 tsp. minced garlic
• 1/2 tsp. minced ginger
• 1/2 tsp. paprika
• 1 tbl. sugar

1.) Dissolve rock salt in water in large container (I only had a pot).

2.) Wash cabbage and roughly chop. Add cabbage to salt water and let soak 3 to 4 hours at room temperature, stirring once every hour. Drain and rinse cabbage a couple of times.



3.) Add all other ingredients and mix well with cabbage. Let stand at room temperature two to three days and chill before serving.
** Don't let the cabbage stand out a day longer because I did and it went BAD!**

Mini-Review
Well, since I left it out too long and the kim chee spoiled I have no review for the end product. Anthony and I did try it on day two or three and it was good then! A little too much garlic but that's what I liked about it. Most kim chee dishes don't have a garlic taste so it was different. Will try it again and make sure to throw it in the refrigerator by day three!