Main Question or Discussion Point
Has anyone experience with doing this? I wonder whether I can make the following recipe.. without poisioning anyone.
1 large head chinese (celery or Nappa) cabbage
4 green onions (including tops)
1 clove garlic, minced
1 dried hot red chili (about 2" long), crushed
1 tsp fresh ginger, grated
1.) Cut cabbage into pieces, 1-inch long and 1-inch wide.
2.) Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes.
3.) Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin
slices. Wash salted cabbage three times with cold water. Add the onions,
garlic, chili, ginger, 1 Tbs salt and enough water to cover. Mix well.
Cover and let stand for a few days.
4.) Taste mixture every day. When it is acid enough, cover and refigerate
up to 2 weeks. Makes about 1 quart.