Fermented Cabbage Soup
8,7 / 10
1 hr 30 min.
Slice the cabbage in half and chop into pieces of approximately 3x3 cm in size.
Using a large bowl, place a layer of cabbage in the bottom and sprinkle some salt on top. Continue adding layers of cabbage and salt. Finish with salt.
Cover the bowl with an inverted plate and weight it with a stone (or other heavy object).
Place in a cool dark place for 4-5 days.
Pour off the fluid and wash the cabbage thoroughly under cold, running water. Carefully squeeze any additional water from the cabbage.
Remove the roots and any ragged ends from the scallions and wash them. Cut into 3 cm/1 1/2 " long pieces.
Peel the garlic cloves and finely chop them.
Thinly slice the daikon.
Wash the chili peppers and slice them into rings.
Put the chili peppers, scallions, garlic, daikon, ginger and sugar into a pan and add the broth. Bring to a boil. Add the cabbage and continue cooking for approximately five minutes.
Season to taste with soy sauce and serve.