A traditional Korean side dish of pickled cabbage bursting with spicy and citrus flavours.
1 Savoy Cabbage
40g Ground Rock Salt
45ml Soy Sauce
20g Caster Sugar
100ml Pineapple Juice
50g Fresh Ginger, peeled
1 whole Garlic
1 Small Red Onion
12g Chilli Flakes
Juice of 1 Lime
1 Kilner-type Jar, sterilised
Keep your hands clean and dry whilst handling the cabbage.
Cut the cabbage into quarters, lengthways, chopping off the bottoms, along with any tough outside leaves.
Put them into a large bowl, gently separating the leaves.
Sprinkle over the salt, making sure that it gets around all the leaves and leave to rest for 30 minutes.
Gently agitate the leaves and salt another 4 times, each time with a 30 minute resting time in between, in order for the cabbage leaves to release lots of liquid and shrink in size.
Peel the red onion and all the cloves of garlic and chop.
Chop the ginger.
Put the red onion, garlic, ginger, chilli flakes, pineapple juice, lime juice, soy sauce and caster sugar into a food processor and process until you have a thick sauce.
Wash the cabbage to remove the salt, then pat dry with some paper towels.
Dip the leaves in the chilli sauce and put into the prepared jar.
Pour over any sauce that is left.
Seal and allow to ferment, at room temperature, for a least 36 hours.
Push the cabbage down in the jar with a clean spoon, to press out any bubbles (bubbles indicate fermenting), then transfer to the fridge where it will keep for a least 3 weeks.