Friday, December 1, 2017

Korean Cowboy Kraut

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.























1 comment:

allifemats said...

Cold purple cabbage is really deliciouscannabis grow tray