Ingredients:
500g wong bok
1 daikon radish
2 carrots
2 onions
3 garlic cloves
2 tbsp ginger
4 tbsp red pepper powder (gochugaru)*
4 tbsp salt
Tools:
Food Processor or Blender
Instructions:
Coarsely chop the wong bok and slice the radish and carrot.
Dissolve the salt into 1 litre of water and add chopped vegetables. Let them soak in this brine until soft (a minimum of 4 hours, or overnight). Drain off the brine.
Add ginger, onion and garlic to a food processor and blend into a paste. Mix in the gochugaru.
Add the paste to the vegetables and mix. Pack thightly into your Goodlife Fermentation Jar. The level of the brine should be above the vegetables. Make sure you don't fill the jar right to the top as the contents will expand.
The trick to successful fermentation is to weigh down your veges so they are always submerged.
Pop on a tray to catch any overflow. Once the ingredients have stopped bubbling and there is no tightness in the lid, swap it out for a screw lid. place in the fridge and enjoy!
* Gochugaru can be purchased from Korean stores. If you can't find it, you can replace it with chilli powder.
