Ingredients:
- 1 wombok, chopped
- Water
- 4 tbsp salt
- 2 fresh chilli
- 2 shallots
- 3 garlic cloves
- 3cm ginger
- 3/4 cup miso paste
Method:
1. In a large bowl add cabbage and salt then will with water until cabbage is covered. Set aside to brine for 8-12 hours.
2. Combine chilli, shallots, garlic cloves, ginger and miso paste in a food processor until a paste has formed.
3. Drain water from cabbage, saving about 1 cups worth of the brine. Add cabbage back to the bowl with reserved water and paste.
4. Massage cabbage for 5 minutes. Cover and let it ferment for about 3-5 days. I kept it in my laundry because it can get stinky!
5. Once it has fermented, pack tightly into jars and store in your refrigerator.
Jaz Culinary 