Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds napa cabbage
  • 2 tablespoons kosher salt
  • 1/2 cup lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 clove garlic (finely minced)
  • 1 1/2 inch piece of ginger (peeled and finely minced)
  • 1 small jalapeño chile

Instruction

  • Discard the tough outer leaves and quarter the cabbage. Chop into about 1-inch pieces. Place in a colander and sprinkle with salt. Toss it with your hands. Let the cabbage sit in a sink, draining for about 20 minutes. Stir it about halfway through. The cabbage will start to wilt and look wet.
  • Combine the lime juice, fish sauce, sugar, garlic, and ginger in a large bowl. Stem the jalapeño and slice it into thin rounds and add to the bowl.
  • Rinse the cabbage with cool water to get rid of some of the salt. Squeeze it to get rid of all the excess moisture, then let it drain well.
  • Add the drained cabbage to the brine and toss to combine. It can be eaten immediately, but it is much better the next day. Can be refrigerated for at least 3 weeks.