Summary
| Prep Time | 30 mins |
| Total Time | 8 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 head Chinese cabbage, cut into 4cm strips
- 3 tablespoon salt
- 4 chilli pepper (s), e.g. thai bird eyes, cut into rings
- 5 cm ginger, fresh, grated
- 4 tablespoon spring onion (s), cut 1.5 cm long
- 5 tablespoon paprika powder
- 8 cm horseradish, freshly grated
- 2 teaspoon paprika powder, Korean
- 3 cloves garlic, pressed
- Fish sauce
Print Recipe
Pin Recipe Instructions
- Mix the cabbage and salt and layer in a large container. Cover with a plate and weigh down with a can or stone. Put in a cool place for 5 days, but not in the refrigerator.
- After 5 days, drain the cabbage and keep some of the brine. Rinse the cabbage thoroughly, put it in a towel and wring it out vigorously.
- Mix all ingredients thoroughly, pour into a tall mason jar and squeeze out any air bubbles. Top up with brine if necessary. Leave to rest for 3 days in the refrigerator, tightly closed.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below