Napa Cabbage: great in salad, it's like a mild lettucey cabbage--napa cabbage is famously used in making kimchee, a pickled spicy cabbage salad that is a mainstay in Japanese and Korean cuisine.
Kimchee: This Korean spicy "sauerkraut of a sort" is outstanding. It is enjoyed in Korea and Japan. When buying it, I like to get it from the Viet My Asian grocery across from McCaskey High School--the brand they carry is Kimchee Pride from NYC and the favorite of the kimchee I've purchased. This recipe resembles Kimchee Pride type kimchee
1 large head Chinese (Napa) cabbage
Salt--non iodized, esp. sea salt preferred.
4 green onions (including tops)
1 clove garlic, minced
1/4 cup paprika to taste --or Korean chili powder if you want to go to the Asian store for the real deal. (Paprika does pretty well I think)
1 tsp fresh ginger, grated
1. Cut cabbage into pieces, 1-inch long and 1-inch wide.
2. Sprinkle 2 Tbs salt on cabbage, mix well, let sit 15 minutes.
3. Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin slices. Wash salted cabbage three times with cold water. Add the onions,garlic, chili, ginger, 1 Tbs salt and if needed--water to cover. Mix well. Cover with a cloth and let stand for a few days.
4. Taste mixture every day. When it is acidic enough, cover and refrigerate up to 2 weeks.
Have a spook-tackulous Halloween weekend,