Hanbi’s special recipe
1.5 Chinese cabbage chopped into 2cm squares
8 cups water
1 cup coarse salt
Make a brine and pour over the cabbage.
Leave for at least 3 hours till softened.
Rinse 3 times washing it like hand washing clothes.
1 cup hot water mixed with 1 teaspoon rice flour
Leave to cool
Add
1 cup korean chilli flakes
1/2 a head of garlic, minced
2 teaspoons grated ginger
1/2 long navet , peeled and cut into matchsticks
1/2 long navet , peeled and cut into half moons
25 spring onions, green bits only, chopped into matchsticks
1 small onion, minced
1/4 cup fish sauce
1 rounded desert spoon sugar
Put these ingredients into a large bowl and stir in the chilli / rice water mix.
Add the rinsed cabbage and mix everything well.
Pack into kilner jars and leave a few days to ferment.
Keep in the fridge for up to 3 months.
