1 Napa Cabbage
1/4 cup salt
1/4 cup Red Chili Paste
1 Tbs Garlic, Minced
1 Tbs Ginger, minced
3-4 Green onions, chopped
1 Tbs Fish sauce
2 Tbs Honey
Water
Chop up the cabbage and brine for 4-5 hours in salt water. Rinse well several times. Add the chili paste, garlic, ginger, green onions, fish sauce and honey. Add a little water if necessary. Put in a sealed jar and allow to sit at room temperature overnight to ferment before moving to the fridge.
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