February 21 2020 – Chris McIntosh
Gluten free, dairy free, nut free, oil free, vegan
2 heads wong bok cabbage 4 small carrots 6 spring onions 2 onions 1 thumb of ginger 10 cloves of garlic 1/2 cup gochugaru (available in asian grocers) 1/2 cup salt
Slice cabbages long ways into quarters and cover with the salt making sure to get in between all the leaves, cover and leave overnight to soften the cabbage and draw out the moisture.
Once rested overnight rinse the salt off the cabbage and cut the core out of the cabbage and slice thinly across the short side and place in a large bowl.
Peel onion and garlic, slice ginger and place in a food processor with gochugaru. Blend untill smooth paste forms, you can add water if it is to thick and not moving in the blender.
Slice Spring onion, peel and grate carrots then add them to the bowl with the cabbage in it then add the gochugaru mix and mix together.
Place in a container with a smaller lid that fits inside and put a weight on top to keep all the cabbage under the liquid, if the liquid does not cover the cabbage add water until it is covered. place the lid on the container so it is sealed and place in a cool dark area for 6 days, make sure to open the lid daily to let out and pressure.
Once finished it should taste sour and spicey, you may find some white growth on top just scrape this off as this is normal yeast formation.
place into clean glass jars and refrigerate, it will only get better with age.