glass mixing bowl
collander or strainer
Tbs measuring spoon
(normal kitchen utensils)
INGREDIENTS (OK to improvise)
1 good sized head of Napa Cabbage or Bok Choy
1-2 large carrots
piece of Daikon radish (~4" long)
1-2" piece of fresh ginger
5 cloves garlic (or more)
1 fresh or dried chile (or more if you like it really spicy)
4 Tbs good quality salt (I like Real Salt-it is mined and a bit pinkish,with lots of trace minerals-but seasalt is fine too)
make a brine of 4 cups water and 4 Tbs salt.Stir to disolve salt
Chop cabbage fairly fine (dont need to mince it or anything)
For the carrots and daikon,either slice very thin into half moons,or grate.
Put veggies in brine,with a weighted plate on top to help them stay submerged.
Brine 8 hrs or overnight.
Strain veggies out of brine. Save the brine in case you need more to top up later.
Grate ginger,chop garlic and chile finely.
Mix everything together thoroughly.
Pack into jar.Push veggies down with a spoon or fork,and pack 'em really firmly.Fill the jar close to the top (it's OK if you didn't wind up with quite enough to fill).The level of liquid after you pack the jar should be right at or slightly above the level of the veggies.If for some reason it's not,then add a spoonful of the reserved brine.
Put lid on jar.Dont put it anywhere too hot-60-70 is fine.
Once a day,push down the veggies with a clean fork to make sure the tops ones are nice and wet.
I've been letting mine go about 5-7 days,but it's pretty cool in my house.Sometimes it smells kind of wierd in the middle of the fermentation,after a couple of days,but dont worry.It should be getting sour in a week or so.Taste it before then,and if it seems sour,it's done.
Store in fridge.
Edited by Freaky, 15 January 2011 - 11:15 PM.