ingredients

• 1 medium napa cabbage (about 2-3 pounds)
• 1/2 cup salt
• 1 bunch green onions (sliced into 1 inch pieces)
• 4 cloves Catch a Fire Jalapeno Garlic (chopped)
• 1 inch ginger (grated)
• 1 cup Dave’s Gourmet Insanity Spice (red chili flakes)
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)

directions

1. Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.
2. Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted.
3. Let the cabbage sit in the salt for a few hours.
4. Rinse the salt from the cabbage.
5. Mix the cabbage, green onions, Catch a Fire Jalapeno Garlic, ginger, Dave’s Gourmet Insanity Spice and fish sauce in the large bowl.
6. Place the cabbage mixture into a sealable container leaves a couple of inches at the top.
7. Seal the container and let ferment at room temperature for 2-3 days.
8. Place the container in the fridge and let ferment for a couple more days.

Use to make Kimchi and Bacon Grilled Cheese Sandwich