Ingredients
- 1 medium green cabbage (about 2 lbs)
- 1 tbsp fine sea salt (non-iodized — iodine can inhibit fermentation)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp Korean chili flakes (gochugaru), to taste
- 2 scallions, sliced
- 1 tsp sugar (feeds the ferment)
Instructions
- Prep the cabbage. Remove 2 large outer leaves and set them aside. Quarter, core, and thinly slice the rest of the cabbage.
- Salt and massage. Toss the sliced cabbage with the sea salt in a large bowl. Massage firmly for 8–10 minutes until it releases a generous pool of brine and wilts to about half its volume. This is the workout — don't skip it.
- Season. Work in the garlic, ginger, chili flakes, scallions, and sugar until everything is evenly coated and vibrant red-orange.
- Pack the jar. Pack the mixture tightly into a clean quart jar, pressing down firmly so the brine rises above the cabbage. Leave about 1 inch of headspace.
- Submerge. Fold the reserved outer leaves and press them over the top as a "lid" to keep the shreds submerged under the brine. Loosely cap the jar (gases need to escape).
- Ferment. Keep at room temperature (65–75°F) for 3–7 days. Press everything down daily. Start tasting at day 3 — it's ready when pleasantly tangy to your liking.
- Refrigerate. Once it tastes right, seal tightly and refrigerate. It keeps 2–3 months, growing more sour and complex over time.
💡 Fermentation troubleshooting
White film on top? Likely kahm yeast — harmless. Skim it off. Mushy? It fermented too warm; next time use less time or a cooler spot. Not tangy after 7 days? Your kitchen may be cool — give it a few more days. Trust your nose: pleasantly sour = good; rotten or putrid = start over.
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