Asian Fermented Cabbage Salad

Last Updated on August 17, 2024

A source of vitamins in the winter, similar to Korean Kimchi. The salad has a mild, sweet, salty and tangy taste. Served with Asian dishes, but also tastes great on its own. It is suitable for spring cleansing.

Ingredients:

1000 g of white cabbage 200 g onion 200 g carrots 10 pcs garlic cloves 2 pcs chillies 1 tsp wei-su (glutasol) 1 tbsp

td>smooth flour

sugar to taste salt suitable jar for fermenting and smaller, for storing salad

Procedure:

Slice the cabbage in half, remove the stem, cut into strips, then dice. Toss the cabbage with the sliced onion and coarsely grated carrots.

Season the mixture with the crushed garlic, chopped chillies, salt, sugar and glutasol. Let the mixture rest in the bowl for at least 12 hours to let the juices out.

The next day, strain into a glass jar and cover with water in which you have stirred the plain flour. Seal and let the salad ferment in warmth, the fermentation time is 5-7 days depending on the ambient temperature.

Transfer the fermented salad into smaller jars and store in the fridge, where it will keep for up to 1 month if not used up sooner.

Recommendation:

Serve with Asian dishes, tastes great on its own, good for spring cleansing.

Note:

Text and photo: D. M.