Pickles and preserves
A staple of Korean cuisine, this fermented cabbage is made by resting napa cabbage with salt, then rubbing it with chili powder and fish sauce. Leaving it at room temperature in a jar is the key step that develops its sourness.
Cut the cabbage into large pieces, rub it with salt and leave it to rest for 120 minutes, then rinse it.
Mix the garlic cloves, ginger, chili powder, fish sauce and sugar to make a spicy paste.
Add the spicy paste and scallion to the cabbage and rub them in thoroughly.
Pack it firmly into a jar and ferment at room temperature for 1440 minutes.
Press the cabbage firmly into the jar; air pockets can lead to uneven fermentation. Allergen: contains fish (fish sauce).
Balık sosu bulamadığım için soya sosuyla denedim, umami derinliği biraz azaldı ama on porsiyonluk kavanoz yine de güzel bir ekşime yakaladı ve ailem hiç fark etmeden yedi.
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