by Austin Carter
New Recipe
Course: Side Dish Cuisine: korean Prep Time: 2 hours Resting time: 2 hours Calories: 150kcal
Course: Side Dish Cuisine: korean Prep Time: 2 hours Resting time: 2 hours Calories: 150kcal
– Large mixing bowl – Knife and Cutting Board – Blender or Food Processor – Measuring Spoons and Cups – Clean, airtight storage containers
– 1 medium Napa cabbage – 2 large Korean radishes – 1 cup Korean coarse sea salt – 5 cloves garlic – 1 thumb-sized piece of ginger – 1/4 cup Korean red chili powder – 2 tablespoons fish sauce
1. Prepare Vegetables: Wash and chop 1 medium Napa cabbage and 2 large Korean radishes into bite-sized pieces. Place them in a large mixing bowl. 2. Salt Vegetables: Sprinkle 1 cup of Korean coarse sea salt over the chopped vegetables. Toss well to ensure even coating. Let them sit for a few hours to draw out excess moisture, occasionally tossing them.
3. Make Seasoning Paste: In a blender or food processor, combine 5 cloves of garlic, 1 thumb-sized piece of ginger (peeled), 1/4 cup of Korean red chili powder, 2 tablespoons of fish sauce, and 1 tablespoon of sugar (optional). Blend until smooth. 4. Rinse and Drain Vegetables: After the vegetables have wilted, rinse them under cold water to remove excess salt. Drain well in a colander.
5. Mix Vegetables and Seasoning: In the large mixing bowl, combine the rinsed and drained vegetables with the seasoning paste, shredded carrots, sliced scallions. 6. Pack into Fermentation Container: Pack the seasoned vegetables tightly into a clean, airtight fermentation container, pressing down firmly to remove air bubbles.
5. Mix Vegetables and Seasoning: In the large mixing bowl, combine the rinsed and drained vegetables with the seasoning paste, shredded carrots, sliced scallions. 6. Pack into Fermentation Container: Pack the seasoned vegetables tightly into a clean, airtight fermentation container, pressing down firmly to remove air bubbles.
7. Ferment: Close the container and let it ferment at room temperature for a few days to several weeks, depending on your preferred level of fermentation. Remember to burp the container periodically to release pressure.