Great just made as a salad…
Apparently it’s the low pH and the salt that keeps it safe from the ‘bad’ bacteria but it does encourage the useful bacteria to flourish.
After combining the roughly chopped Asian cabbage with a brine to wilt it…
…you add a puree of garlic, ginger and onion with a bit or sugar or fruit and some fish sauce. Last you add the chilli flakes.
It’s a good idea to buy the salt, fish sauce and chilli flakes from Korean grocery stores for the best flavour and effect.
There’s plenty of additonal options to add like carrot, spring onion or leek and then you leave it all at room temparature to bubble away, before sealing it in an airtight container and refrigerating it!
But having just tried Evangelie’s batch with a just poached egg, I’m a complete fan! So delicious!