Here’s the recipe:
1/4 cup Salt
1kg Napa Cabbage or Wong Bok
2-3 Carrots
1/2 Daikon Radish
3 Spring Onions
1 Nashi Pear
6 Garlic cloves
5cm Ginger
1/4 cup Fish Sauce
1/3 cup Korean Red Pepper Flakes or Gochugaru
Wash and slice Cabbage into 3cm slices.
In a large bowl, salt the cabbage, toss and bruise. Then leave for 30 minutes.
Make the paste by grinding up ginger, garlic and nashi pear in a spice grinder or powerful blender until a puree forms.
Combine fish sauce, chilli pepper flakes and ginger paste. Mix together. Set aside.
Cut spring onions into 1.5cm long strips.
Peel and julienne cut the carrots and Daikon radish.
Once rested, rinse the cabbage with water, squeezing the cabbage as you do this until most of the salt has washed off. Drain.
Mix paste into veges.
Pack into fermenting crock or jars, pressing tightly.
Leave for at least 3 days at room temperature.
If using jars make sure to release the pressure at least once a day.
Refrigerate after 3 days or when fermented to your liking.
You’re just gonna tease us like that and not tell us what all you put in there? :D
Here’s the recipe: 1/4 cup Salt 1kg Napa Cabbage or Wong Bok 2-3 Carrots 1/2 Daikon Radish 3 Spring Onions 1 Nashi Pear 6 Garlic cloves 5cm Ginger 1/4 cup Fish Sauce 1/3 cup Korean Red Pepper Flakes or Gochugaru
Wash and slice Cabbage into 3cm slices. In a large bowl, salt the cabbage, toss and bruise. Then leave for 30 minutes. Make the paste by grinding up ginger, garlic and nashi pear in a spice grinder or powerful blender until a puree forms. Combine fish sauce, chilli pepper flakes and ginger paste. Mix together. Set aside. Cut spring onions into 1.5cm long strips. Peel and julienne cut the carrots and Daikon radish. Once rested, rinse the cabbage with water, squeezing the cabbage as you do this until most of the salt has washed off. Drain. Mix paste into veges. Pack into fermenting crock or jars, pressing tightly. Leave for at least 3 days at room temperature. If using jars make sure to release the pressure at least once a day. Refrigerate after 3 days or when fermented to your liking.
Enjoy!