This fermented cabbage, the table staple of Korean cuisine, is made by resting napa cabbage in salt, then rubbing it with chilli flakes and fish sauce. Letting the jar sit at room temperature is where the actual souring happens.
Cut the cabbage into large pieces, rub with salt, let sit for 120 minutes, then rinse.
Mix the garlic cloves, ginger, chilli flakes, fish sauce and sugar into a chilli paste.
Rub the chilli paste and spring onion thoroughly into the cabbage.
Pack tightly into a jar and let ferment at room temperature for 1440 minutes.
Pack the cabbage firmly into the jar; air pockets between the leaves make fermentation uneven. Allergens: 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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