Instructions

1. 1

   Cut the young napa cabbage into 5 cm pieces and salt it for 30 minutes.

2. 2

   Rinse the salted cabbage twice in cold water and drain well.

3. 3

   Cook sweet rice flour with 200 ml water over low heat into a paste, then cool it.

4. 4

   Mix chili flakes, garlic, ginger, fish sauce, salted shrimp, sugar, and rice paste to make the seasoning.

5. 5

   Coat the cabbage evenly with seasoning and place it in an airtight container.

6. 6

   Ferment at room temperature for half a day, then refrigerate and serve after 1–2 days.

Tips

Nutrition (per serving)