Could live on this stuff,anyone else brew it?
Oh man I love it but never thought of making it.
How do you make this?
I just sort of dump and pour but basically:
2 lb napa cabbage (cut up) in a large bowl or SS pot add 3rd cup Kosher salt,mix well.
Add water to cover,wgt it down with plate or lid let set at room temp over night.
Next morning drain (save the brine)
In a small bowl mix: 3/4 cup Korean Chili powder with,1Tbl soy sauce,1/8 cup fish sauce.
Put the drained cabbage back in the bowl add 5 cloves minced garlic, couple tbls minced ginger,some chopped up carrots (couple cups) large bunch chopped scallions.
Mix all well (wear rubber gloves) pack all in jars,pour in brine to cover,mix well again.
Leave the loosley coverd jars at room temp for 3/4 days, will be fermenting so do not cover with lids (may explode)
Taste after a couple days,if you like it newish,cover and refridgerate,some let it go and get real funky,when okay to you your done,keeps a long time in the fridge.
But If you eat it like I do,you will make it every week.Enjoy
Some people add dakin radish, turnips, whatever.
2 lb napa cabbage (cut up) in a large bowl or SS pot add 3rd cup Kosher salt,mix well.