This is like the Korean version of sauerkraut, and I love, love, love it. It was easy to make and perfectly spicy-and-sour when I opened it up at day 7. You can throw in whatever veggies you want and even add shrimp or squid if you eat ’em. It’s great on burgers in a lettuce wrap or as a side to any meat or eggs.
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- Combine the cabbage and salt in a large bowl and massage until the cabbage is thoroughly coated and releasing juices.
- Cover with cold water (you may need to use a small plate or glass to hold the cabbage under the water). Cover with a lid or plastic wrap and let sit at room temperature for 1 day.
- Drain the cabbage and rinse with fresh water. Let drip-dry in a colander until just damp, about an hour.
- Combine the cabbage and remaining ingredients and toss to mix evenly. Transfer to a clean, glass jar with airtight lid. Pack tightly before sealing.
- Store in a cool, dark place for 1 day and then refrigerate for 2-7 days before serving.