9 large sun dried Goju peppers or other red chili deseeded and ground (~60g) into fine powder. 1/4 cup raw honey 1/4 cup water 1 head of chinese/napa cabbage 24g fine seasalt/kg of cabbage plus one teaspoon
A sauce pan A large bowl A sharp knife A big jar
Quarter the cabbage and cut out the hard cores at the bottom, save those for soup stocks. Cut it into 1cm strips crosswise. In your large bowl, massage in all but one tablespoon of salt, firmly enough to wilt the cabbage. Set aside.
Add the water and honey to a saucepan and bring to a rolling boil. Add teaspoon of salt and powdered peppers, reduce heat to low and simmer until about half its volume, allow to cool, then mix into cabbage thoroughly.
Transfer to jar, pack down firmly leaving space at the top for a weight and some gas expansion. Squeeze out the air bubbles. Weight down and place somewhere dark 10-12c for 7-30 days, the longer you wait the more sour and complex it becomes. I just taste it when i burp the jar each day, then in the fridge when i'm happy.
[link] [comments]
0 Kommentarer:
Post a Comment