Ingredients
750 g napa cabbage (about 1.7 lbs), 75 g chives, 50 g each of carrot and garlic.
Seasonings
2 tablespoons salt, 1 teaspoon each of sugar and shrimp paste, 1 tablespoon chili powder.
Preparation
1. Trim and wash the chives, then cut them into long sections; peel the carrot, wash it, and cut it into thin strips.
2. Peel and wash the garlic, then mince it into a paste. Place in a bowl, add sugar, shrimp paste, and chili powder, and mix well to form a seasoned garlic paste.
3. Wash the napa cabbage thoroughly, cut into large pieces, place in a container, mix well with salt, let it marinate for 20 minutes, then squeeze out the excess water.
Steps
1. Take a glass container, wipe dry inside and outside, and first place a small amount of cabbage pieces in it.
2. Spread a layer of the prepared garlic paste over the cabbage, then add the chive segments and shredded carrot.
3. Then add an appropriate amount of the garlic paste and spread it evenly, place the remaining cabbage pieces on top, and spread the garlic paste evenly over them as well.
Cover the container with its lid and let it ferment in a cool place for 24 hours, then refrigerate. Serve cold directly from the fridge when ready to eat.