This should fill 2 half-litre Korken jars. I have made this with carrots cut into matchsticks, and with grated carrot, but it is more satisfying when the carrot is closer in consistency to the cabbage.
- 1 Chinese cabbage
- 2 carrots, cut into ribbons with a peeler
- 60g salt
- 8 radishes, coarsely grated
- 3cm piece of ginger, grated
- 3 cloves of garlic, crushed
- 2 tbsp Thai fish sauce
- 3 tbsp sriracha sauce
- 1 tbsp caster sugar
- 3 tbsp rice vinegar
- 4 spring onions, finely sliced
- Quarter the cabbage and remove the core.
- In a large bowl, coat the cabbage and carrot with the salt, then cover with water and leave for 2 hours.
- In a small bowl, mix the ginger, garlic, fish sauce, sriracha, vinegar and sugar.
- Drain the brined vegetables and quickly rinse with cold water to get rid of any excess salt.
- In the large bowl, mix the cabbage and carrot with the radish, spring onions and the sauce. Then pack tightly into sterilised jars, wipe the rims clean and seal.
- Leave to ferment at room temperature for a few days. Periodically poke it to release any bubbles, and pack down again with a fork. Top up with vinegar and sriracha to add extra punch.
- Move to the fridge.
I have kept sealed jars in the fridge for 6 months without spoiling, and even after opening it seems to keep for 8 weeks or more. Your mileage might vary.