Salted Greens Recipe
Ingredients
6 pounds celery or cabbage or green cabbage
3 tablespoons salt
2 cups sliced scallions
2 minced cloves garlic
1 tablespoon ginger root, minced or 2 teaspoons, powdered
3/4 teaspoon dried ground chili peppers
Directions
Shred the cabbage in strips l inch wide.
Mix with half the salt and let stand 30 minutes.
Wash and drain.
Mix the scallions, garlic, ginger, chili peppers, cabbage, and remaining salt.
Pack into a crock or glass jar.
Add enough cold water to cover the vegetables.
Cover the container and set aside in a cool place for 5 days.
Taste to see if vegetables are pickled sufficiently—if not, let stand 2 more days.
Chill and serve.
Mix with half the salt and let stand 30 minutes.
Wash and drain.
Mix the scallions, garlic, ginger, chili peppers, cabbage, and remaining salt.
Pack into a crock or glass jar.
Add enough cold water to cover the vegetables.
Cover the container and set aside in a cool place for 5 days.
Taste to see if vegetables are pickled sufficiently—if not, let stand 2 more days.
Chill and serve.
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