This recipe links to the post ‘How To Be A Superhero‘
- 1 medium Chinese Leaf cabbage
- 4 spring onions
- 5 cloves of garlic, grated
- 1 tsp freshly grated ginger
- 3 tbsp (Korean red pepper flakes)
- 3 tbsp additive free fish sauce
- 1/4 cup fine ground pink Himalayan salt
- 225g mooli or daikon (Japanese radish)
- Cut the Chinese leaf in half lengthways and then again into quarters. Remove the tough core then slice horizontally into inch thick strips, place in a large bowl with the himalayan salt and toss well to coat completely, gently massage to start to soften the leaves.
- Place a plate on top on the cabbage and weigh it down with something heavy like cans of beans. Leave for 2 hours.
- Drain and rinse the cabbage well then leave to sit in the sieve for 15 minutes. Wash and dry the bowl ready for step 5.
- Meanwhile grate your garlic and ginger and mix to a smooth paste with the fish sauce and Korean pepper flakes.
- Peel and slice the mooli into matchsticks and slice the spring onions into 1cm pieces, add to the bowl with the drained cabbage and spice paste. I personally don vinyl gloves at this point but it’s not completely necessary.
- Use your hands to gently mix everything and coat in the spice paste evenly then pack down into a glass jar, press down firmly but gently so the liquid covers the top of everything and leaving a good inch of free space at the top. Seal with a lid.
- Leave at room temperature for 1-5 days, you will notice bubbles start to form, release these once a day and use a clean finger to squash the mix back under the brine. Pop the jar on a plate in case of brine overflow. Test the taste each day and once it is to your liking transfer to the refrigerator.
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