Take onlarge head of NAPA Cabbage and cut it into quarters lengthwise, the chop it into one inch pieces the other way. Place in collander, salt it heavily and mix in salt. Let stand for 2 hours or until it's wilted. Rinse thoroughly, allow it to drain and place in 1/2 gal. jar. Mix 2/3 cup of Huy Fong Sriracha, 1/2 cup apple cider vinegar and 1/3 cup cold water and pour over the cabbage. Mix it up thoroughly until all the cabbage is covered. Place in the refrigerator. If you want a more authentic asian flavor, add a little fish sauce to the mix, however, I prefer it without. If you would like, you can add sliced dicon radish, onion or cucumber to the mix. It's going to be hot and delicious!

This message has been edited. Last edited by: Unknown Foodie,