Asian Hot Pickle
2 pounds cabbage-quartered
and sliced into 1-1/2" pieces
5 scallions
1/4 cup Kosher salt
1 cup shredded carrot
1/2 tsp fresh grated ginger
6 Tbsp red pepper flakes
1-2 Tbsp minced fresh garlic
1 Tbsp salt
Put cabbage in a large bowl
and add Kosher salt.
Toss so cabbage is coated evenly.
Let stand for 30 to 60 minutes,
tossing a few times
during that period.
Rinse in cold water and drain.
Mix with remaining ingredients
and pack into a large crock .
Add water to cover .
Allow to sit for 2 to 5 days,
then refrigerate,
covered in the crock or
individual glass jars.
NOTE
to make milder decrease red pepper
-to your taste.
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