Spicy Cabbage

This recipe mimics Kimchee but it’s not as strong.

Yield: 16 servings

Ingredients
1 head white cabbage or Napa cabbage (about 2 pounds)
2 to 3 red chilies, seeded and diced
3 inch long piece of ginger root, peeled and julienned
1 T. turmeric, ground
1/2 cup cilantro leaves, chopped
4 garlic cloves, chopped
2 t. Thai fish Sauce
1 cup rice vinegar
1/8 soy sauce

Preparation 
Cut cabbage in 1/8 strips, remove core. Place in 1 gallon glass or ceramic container with nonmetallic lid (DON’T use plastic). Bring all the ingredients to a boil, simmer for 10 minutes. Pour this hot mix over the cabbage. Cover and store in the refrigerator for 3 days to 1 week before eating. It will keep for 1 to 2 months.