My spin on the classic Korean spicy cabbage.
Ingredients: [‘napa cabbage’, ‘daikon radish’, ‘green onions’, ‘salt’, ‘sugar’, ‘garlic cloves’, ‘ginger’, ‘korean red pepper powder’, ‘fish sauce’]
Quantity of Ingredients: [“2 lbs napa cabbage”,”1/4 lb daikon radish”,”2 green onions”,”2 1/2 tablespoons salt (Iu0027m a Himalayan pink fan!)”,”2 tablespoons sugar”,”6 garlic cloves”,”2 tablespoons ginger”,”1/2 cup korean red pepper powder (adjust to taste)”,”1 tablespoon fish sauce (adjust to taste)”]
Number of Servings: 20
Steps: [‘Cut cabbage in one inch bands. Separate leaves. Place in large bowl. Sprinkle with 2 T of salt (save 1/2 T for final mix) and mix salt in well making sure every leaf gets some. Cover and let sit for 6 hours or so until cabbage is wilted. Rinse well.’, ‘After wilting, I like to sift through and break in half (vertically) some of the larger, thicker pieces of cabbage from closer to the base of the leaves. Not required, but I think it makes for a better balanced final product.’, ‘Cut Daikon into matchstick pieces 1 to 2 inches long. Chop green onions across in bands, or lengthwise in strips as preferred. Mince garlic and ginger. I usually do this preparation while the cabbage is wilting.’, ‘Mix everything in bowl then pack semi-tight in jars and put on lids.’, ‘Store in cool dark place. Check daily after 3 days, continuing to check periodically until fermented to your taste. Could take a week or so. Refrigerate when down. Keeps well in the refrigerator for a couple of weeks.’, ‘The preparation time listed is in reference to the actual hands-on labor. It does not take into account the wilting time or, of course, the fermentation time.’]