Spicy Cabbage in Korean - is the ideal snack for everyday and festive table. It seems that it is also easy and quick to prepare this dish. It can cooked by even the most inexperienced person independently.
Ingredients
- 900 g of Beijing cabbage;
- 75 g of salt;
- 500-700 ml of cold water;
- 120-150 g daikon (can be replaced with carrots);
- 1-2 stalks of green onions;
- 1 slice of ginger (approximately 1 cm long);
- 6 cloves of garlic;
- 1 medium onion;
- 2-6 tablespoons of hot red pepper flakes;
- 2 tablespoons of fish sauce (can be replaced with soy);
- 2 teaspoons of sugar;
- 1 tablespoon of rice powder is optional.
Cooking
Remove a few cabbage leaves in the refrigerator. Cut the rest into medium slices.
Fold in a bowl, salt and fill with water so that the cabbage is completely covered. Stir until all the salt has dissolved.
Cover with a plate on top and leave at room temperature for 6-8 hours. Stir occasionally.
Drain the brine into a separate container. Rinse the cabbage and drop it in a colander so that the glass has excess water.
Cut daikon into thin long slices or rub on a shredder. Chop green onions. Add everything to the cabbage.
Combine ginger, garlic, onions, red pepper flakes, fish sauce , sugar and rice powder with a blender. The mass should be homogeneous.
Season the cabbage with the prepared paste and mix well. Put everything in a jar and pour the brine so that it covers the vegetables completely.
Cover with whole leaves from above, and after - with a lid. Place the jar in a deep bowl so that the juice that flows out drains there.
Leave at room temperature for 3 days. After, store the finished dish in the refrigerator.