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Recipe type: Side



large head Napa Cabbage
1 tablespoon
1 bunch
Scallions (chopped)
2 cloves
Garlic (chopped)
1 tablespoon
Ginger (minced)
1 1⁄2 teaspoon
1⁄2 cup
Rice Vinegar
1 tablespoon
Korean Clay Pot Aged Chili Paste (more if you like it hot)
Pure Seasame Oil Toasted


Wash Napa Cabbage and discard larger outer leaves, cut the remaining into quarters. Chop cabbage coarsely and place in a glass dish. Sprinkle with salt and let stand for 3-4 hours, until wilted. Squeeze cabbage until softened, and drain off excess liquid. Add all other ingredients to dish, except for sesame oil. Stir, and transfer to clean, sterilized jars. Seal and leave at room temperature for 24-48 hours. Refrigerate. It will keep for up to 8 weeks. When ready to serve, drizzle with sesame oil, if desired. Serving suggestions: Serve as is; chop and mix into an omelet; stir into rice and top with grilled meats or seafood; put it in a wrap with grilled chicken or shrimp.