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Spicy soft cabbage
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Preparation:
35 min.
Preparation
ready in 4 days 12 hrs 35 mins
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Ingredients
for
4
- Ingredients
- 20 cups chinese Cabbage (roughly chopped, hard stalks removed)
- ½ cup salt
- 6 cloves garlic cloves (chopped)
- 1 ¼ inches fresh ginger
- 1 red chili pepper
- 3 Tbsps Fish sauce
- ¼ cup sugar
- 2 Tbsps korean Chili powder (gochugaru)
- 4 scallions (sliced into strips on the diagonal)
- 1.333 cups Radish (e. g. daikon, sliced into fine strips)
Preparation steps
1.
Layer the cabbage in a large bowl, sprinkling each layer with salt and finishing off with salt. Cover with a plate and weigh it down. Leave in a cool, dark place for 4-5 days. The cabbage will release water and will essentially be soaking in brine. At the end of the soaking time, reserve a little of this brine then rinse the cabbage thoroughly and drain.
2.
Put the cabbage in a bowl. Purée the garlic with the ginger, chilli and fish sauce to create a fine paste. Stir in the sugar and gochugaru, then mix through the cabbage together with the spring onions and radish. Transfer to jars and pour a little brine over (one tablespoon per jar).
3.
Seal well and store in a cool dry place. Leave for at least one day, ideally several days, before eating.
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