Are you familiar with Kimchi?
It's a Korean dish of lacto-fermented vegetables flavored with Gochugaru chili.
Ingredients:
- 1 medium-sized Chinese cabbage
- 1 piece of daikon radish (approx. 100g)
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 1 knob of ginger
- 2 scallions
- 2 tbsp rice flour
- 250ml water
- 9g salt
- 3 tbsp fish sauce (such as Nuoc mam)
- 3 tbsp Gochugaru chili
Preparation:
Dissolve the rice flour in the water and bring to a boil. Remove from heat and let cool.
Slice the carrot and daikon radish into julienne strips and the Chinese cabbage into 2-3cm strips. Add the salt and massage well.
Chop the onion, garlic, and ginger, and slice the scallions into rings. Add everything to the vegetables along with the fish sauce. Mix well.
Add the chili to the rice porridge (at room temperature). Stir it in with the vegetables.
Fill sterilized jars with the mixture, packing it down firmly to remove any air. Clean the rims of the jars, seal the lids (with gaskets), and let it ferment at room temperature (20°C/68°F) for 2 to 3 days until fermentation has begun (bubbles, juice overflowing, etc.). Then refrigerate the jars. You can start enjoying it 4 to 5 days later. Fermentation continues slowly in the refrigerator, and you can store your kimchi for a very long time this way; its flavor will also develop over time.