Special tools: large zip lock bags

• Cut nappa cabbage into 1/4 lengthwise.
• Heavily salt between leaves and place in ziplock bag overnight. This will extract excess water.
• Rinse with cold water 4 times
• In a small bowl mix garlic, ginger, green onion, fish sauce, apple sauce and chili powder.
• Massage mixture into every layer of cabbage and place bag into zip-lock bag.
• Refrigerate for 1 week, cut into 1 inch strips and server.