My take of the Korean staple of spicy fermented cabbage and vegetables. The cabbage itself and the Gochugaru (Korean red pepper flakes - easily found in Asian supermarkets) are non-negotiable, other ingredients can be played with.
1 Napa Cabbage
¼ Cup Salt
2 Carrots – Julienned
4 Spring Onions – Julienned
100g Daikon Radish – cut into batons
½ Cup Rice Flour
1 Cup Water
1 Tbsp Cane Sugar
100g Daikon – chunks
½ Onion - chunks
6 Garlic Cloves
1 Ginger - thumb size piece
5 Tbsp Gochugaru
2 Tbsp Vegan Fish Sauce (available at health food stores. If you can't get any, you can use soy sauce instead)
2 Tbsp Salt
1 Tbsp Cane Sugar
Quarter the cabbage, remove the core and then chop into 1” slices.
Place the cabbage pieces into a large bowl, sprinkling with salt and a spritz of water until all the cabbage and salt is in the bowl. Use your hands to scrunch the cabbage and salt together, then cover for 30 minutes.
Give the cabbage another scrunching and mix around in the bowl, then cover for 30 minutes. Repeat x 2
Add the water and rice flour to a small pot on medium heat, stir vigorously to remove any lumps and allow the mixture to thicken to a thick gravy consistency. Avoid lumps by stirring continuously and do not let it burn. Set aside to cool.
Place all the spice paste ingredients into a blender and blitz until a smooth paste is formed. Adjust with a little water if required.
Place the cabbage in a colander and rinse it thoroughly twice.
Squeeze out the water from the cabbage and place it back in a large bowl.
Add the carrots, spring onions and daikon to the bowl.
Add the spice paste to the rice paste and mix thoroughly, then add this to the vegetables.
Wearing Gloves, massage the vegetables in the paste until all covered and then transfer into sterilised Fermentation Jars and leave on a shelf or counter for 2 days out of direct sunlight.