Tools: knife and cutting board; measuring cup; a large mixing bowl; mini grinder or coffee grinder; glass jar or container with lid; gloves for mixing vegetables; colander; airlock system for fermentation(optional); blender
Author: Light Orange Bean
1large napa cabbageapproximate 2 lbs
1small daikon radishapproximate 11 oz
2medium size applescored and quartered
4tbspcrushed chili pepper
2tbspfish sauceoptional if you are vegan
Cut napa cabbage lengthwise into quarters and remove the root end. Then cut crosswise into 2-inch pieces. Place in a large mixing bowl and massage the cabbage with salt evenly (please wear gloves to do this step). Cover with lid or plastic wrap and let it stand for 1 hour till the cabbage becomes wilted, squeeze excess water out of cabbage.
Cut leek and daikon radish lengthwise into 2-inch pieces. Chop dates and almonds into small pieces.
In a blender add apples, ginger, garlic, and water, then blend until it is smooth.
In a mini grinder grind 3 tablespoons of crushed chili pepper to fine powder.
Combine all ingredients together and mix well. Transfer to a clean canning jar or other glass container. Leave extra space on top for expansion during fermentation. Cover with lid-airlock system tightly. If you don’t have an air-lock system, just cover with airtight lid, then release the built-up pressure from fermentation when necessary.
Keep the jar at room temperature for 6 days, then store in refrigerator.
1. It is preferable for the container used in fermentation to be airtight, but not absolutely necessary. Canning jars and lids will work for this recipe. 2. Containers need to be grease and oil free.