Description
A spicy, fermented, cabbage recipe
Ingredients
Scale
- 1 head napa cabbage, about 2 pounds
- 1/3 cup sea salt or kosher salt
- 2 tablespoons miced garlic
- 2 tablespoons minced ginger
- 1 teaspoon sugar
- 3 tablespoons fish sauce
- 4 tablespoons Korean chili flakes (I substituted 1 T chili powder, 1 T chili flakes, 2 T garlic chili paste (from Asian market)
- 1 large or (3 small) Korean radish or daikon, peeled and shredded
- 4 green onions, cut into 1 inch pieces
Instructions
- Cut the cabbage into quarters lengthwise, remove core, slice into 2 inche pieces
- Place the cabbage and salt into a large bowl, work the salt into the cabbage, you’ll notice the cabbage become softer and smaller in volume
- Cover the cabbage with water, placea heavy plate of bowl on top to hold the cabbage under water, let sit for 2 hours, drain, rinse
- Combine the garlic, ginger, sugar, fish sauce, and chili together
- Add the drainded cabbage, daikon, and green onions, combine until well mixed
- Pack into clean, sterile jars, leave at least an inch of space at the top, lid
- Let sit on countertop for 3 – 5 days, it will ferment
- Open the jar(s) daily, stir and push down, this allow accuulating gases to espace
- Taste it everyday, when it’s to your liking, move the covered container to the refrigerator