This is some sort of a weird kimchi / sauerkraut recipe I came up with on the fly. Tastes like traditional kraut with a kick and a little funkiness. Substitute red cabbage with green or whatever the hell you have available.
Required:
1 cabbage
1.5 tablespoons pickling salt (maybe a bit more)
Optional:
Peppers (hot and mild)
Garlic, lots of it
Gochugaru or some other dry pepper flake
A few Saeujeot (salty fermented shrimp)
Steps:
Chop and mix everything in a bow, let it sit for a few hours to release liquid, pack it all in glass jars, wait two weeks, eat.
Required:
1 cabbage
1.5 tablespoons pickling salt (maybe a bit more)
Optional:
Peppers (hot and mild)
Garlic, lots of it
Gochugaru or some other dry pepper flake
A few Saeujeot (salty fermented shrimp)
Steps:
Chop and mix everything in a bow, let it sit for a few hours to release liquid, pack it all in glass jars, wait two weeks, eat.
