Korean-Style Marinated Napa Cabbage
Description
A canning recipe without unnecessary complications. To make authentic Korean-style marinated Napa cabbage, you will need to buy a couple of imported ingredients. Thai fish sauce and Korean daikon radish give the vegetables a distinctive flavor, while special red pepper adds a truly Eastern kick! Be careful! If dishes of this type are contraindicated for you, it is better to skip this appetizer. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Cut the previously washed cabbage into quarters and remove the core. Then cut each quarter in half lengthwise.
- 2
Step 2
Mix the salt with the cabbage; it’s best to do this by hand. Pour water over the cabbage and salt mixture. Cover with a plate that fits the opening, place something heavy on top, such as a pitcher of water or a can of preserves. Let stand for 1–2 hours.
- 3
Step 3
Rinse the cabbage under running water 3 times, let the moisture drain through a colander, leaving the napa cabbage there for 15-20 minutes.
- 4
Step 4
While the cabbage is drying, prepare the spicy paste. Mix the ginger, garlic, sugar, and fish sauce in a bowl. Gradually stir in Korean red pepper powder to taste.
- 5
Step 5
Mix the cabbage with the radish, finely chopped green onion, and spicy paste. Wear gloves when mixing all the ingredients.
- 6
Step 6
Fill the jar with the resulting mixture. Press it down firmly so the juice and liquid cover the vegetables. Leave at least 5 centimeters of headspace at the top of the jar before sealing it with the lid.
- 7
Step 7
Leave the cabbage to marinate at room temperature for 1–5 days.
- 8
Step 8
Check the appetizer every day and try to keep the vegetables submerged in the marinade—this will help the fermentation process. Don't be afraid to taste it! When the flavor is mature enough, you can put the jar in the refrigerator. It's best to start eating the appetizer after a couple of weeks.