By Avera

  • 1 head napa cabbage, 1 to 1 1/2 pounds

  • 1/4 cup kosher salt

  • 1/2 cup rice vinegar

  • 1 tablespoon granular Splenda or equivalent liquid Splenda

  • 2 tablespoons chili paste

  • 1 tablespoon ginger root, grated

  • 2 cloves garlic, chopped fine

  • 2 green onions, sliced fine

  1. Chop the stem end off the cabbage and then cut it into quarters lengthwise. Cut the quarters into 1/2-inch chunks. Place in a large colander and add the salt; mix well. Place over a bowl or in the sink and let drain, covered, about 2 hours until wilted.

  2. In a large bowl, mix the vinegar and Splenda. Add the remaining ingredients. Rinse the salt off the cabbage well. Drain then add to the vinegar mixture. Pack into a clean quart canning jar, packing down the cabbage tightly. Add enough water to cover the cabbage. Cover and refrigerate at least 4 hours and preferably overnight. This will get hotter as it ages.

Nutritional Facts

Makes about 8 servings
Do not freeze
Per Serving
31 Calories
trace Fat
2g Protein
7g Carbohydrate
2.5g Dietary Fiber
4.5g Net Carbs

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