1 Chinese Cabbage, shredded, with one whole leaf reserved
2 tsp Fine Salt
1 Apple, grated
3 Carrots, grated
1 bag Radish, grated
2 Probiotic Capsules (out of capsule, optional)
1 Thumb Ginger
1 Red Pepper
1 Clove Garlic
1 tbsp Brown Sugar
4 tbsp Rice Vinegar
1 tbsp Gochugaru (Korean Chilli Flakes)
1. Mix the cabbage with the salt, place in a non reactive bowl and massage with your hands for 1 minute. Set aside for 1 hour.
2. Meanwhile blend all the paste ingredients in a blender until smooth.
3. After an hour, squeeze the cabbage to release all the water and mix in all the other ingredients, including the paste, to the cabbage and its water.
4. Pack tightly into a sterilised jar, including the liquid, which should cover all the vegetables. Weigh down with a folded cabbage leaf and place a lid on top. Leave at room temperature for a week to ferment. Ensure you release the gas each day by briefly opening the lid. Taste after day 3 for sourness. Stop when it is to you liking and refrigerate.