for 700 g

To preserve the napa cabbage

1 kg	Chinese cabbage, halved lengthwise, cut into thick slices
3 tbsp	salt

To ferment the napa cabbage

2	red chillies
2	garlic cloves
1 cm	ginger
2 tbsp	lemon juice
1 tbsp	cane sugar
1 tbsp	fish sauce

How it's done

To preserve the napa cabbage

Place the cabbage and salt in a bowl and mix well, press down with a plate. Cover and leave to infuse at room temperature for approx. 48 hrs. Rinse the cabbage in cold water, drain well.

To ferment the napa cabbage

Using a food processor, puree the chillies with all the other ingredients to form a smooth paste. Combine the paste with the napa cabbage and mix well, fill to the rim of the warmed, sterilized jar, press down well and seal tightly. Leave to infuse at room temperature for approx. 24 hrs.

Show complete recipe