This isn't completely authentic as I could not find some of the ingredients, so I just did what I wanted
This made nearly 4 x 300ml jars
worth- you can double this recipe too
Ingredients
½ wombok/chinese cabbage (this was 1.1kg) you
need about 4 tsp salt per 1 kg of vegetables but there is fish sauce which is salty so I reduced it.
4 cloves garlic, finely chopped
1-2 tbsp sambal oelek (This is a
chilli paste found in the Asian section at the supermarket)
1 tbsp ginger, finely chopped
2 tbsp fish sauce
2-3 spring onions, 2 cm slice
3 tsp salt
You can also use radish, carrot
and daikon in there too
Method
Take the core out of the cabbage
and wash the leaves. Chop into 2-3 cm pieces, you don’t have to shred it just
chop into chunks.
Salt the cabbage and mix and
squash though the cabbage. Leave until you see lots of liquid that has come
out. About 1-2 hours.
To the cabbage add your ginger,
garlic, sambal, spring onion and fish sauce. Mix together and pack tightly in a
2 litre jar, you can use anything you like really.
Squash down and then add a little
salt and water until the cabbage is covered. I have seen people use another
cabbage leave to place over the top to keep the cabbage submerged, but I just
used a ziplock bag with water in it to weigh it down. I left it for 5 days, just
taste it and see what you think, you can leave it longer, up to you! Some people leave it weeks!
I then packed it tight into 4 x
300 ml clean jars to make it easier.
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