This preserved vegetable dish is staple in Korean cuisine. Here’s how to have just a little bit of Seoul right in your own home.
Let's start cooking!
Step 1 - Prepare cabbage
Using a small knife, chop cabbage into 5 cm long pieces.
Sprinkle the cabbage with salt, making sure coat the cabbage evenly.
Place in a single layer in a glass or other non-reactive dish, cover, and let sit at room temperature for 1 hour to soften.
Step 2 - Prepare chilli paste mix
In another bowl, grate 1 clove garlic and ginger.
Add 10 Tbsp water, 1 Tbsp gochugaru, 1 Tbsp sugar, ½ Tbsp Korean apple vinegar, 1 Tbsp gochujang and 1 Tbsp thickener.
Stir in spring onions to the paste.
Step 3 - Ferment cabbage
Rinse the salted cabbages very well under cold water, making sure to rinse the crevices, shake dry and add to the paste as well.
Using plastic gloves or tongs, mix the cabbage and chili paste well.
Place into a container, packed tightly, and press in any remaining chili paste and liquid. Seal tightly.
Allow the cabbages to ferment at room temperature for 24 hours.
Refrigerate until ready to serve.
Step 4 - Prepare radish pickle
In another bowl, mix, add 1½ Tbsp Korean apple vinegar, 1½ Tbsp sugar, 1½ tsp gochugaru, 1 tsp kosher salt, 2 Tbsp gochujang and daikon together and stir to coat the radish well.
Cover and chill for 1 hour before serving.
Plate and serve!
Once chilled, transfer to serving dish and serve cold.