Spicy Korean-Style Pickled Cabbage with Homemade Chili Paste

Servings: 6

Ingredients for Pickled Cabbage:

• 1 head Chinese cabbage
• 1 cup water
• 1/4 cup fine sea salt
• 1/2 cup rice vinegar
• 1 Tbsp sugar
• 6 Tbsp homemade Korean chili paste (recipe below)
• 1-inch piece fresh ginger, grated

Ingredients for Homemade Korean Chili Paste:

• 1/4 cup Korean chili flakes
• 2 Tbsp water
• 1 Tbsp garlic paste
• 1/2 tsp ginger, peeled & minced
• 1 tsp fine sea salt
• 2 tsp sugar
• 2 tsp oyster sauce
• 2 tsp fish sauce

Instructions:

1. Prepare the Korean Chili Paste:

   • In a medium bowl, combine 1/4 cup Korean chili flakes, 2 Tbsp water, 1 Tbsp garlic paste, 1/2 tsp minced ginger, 1 tsp fine sea salt, 2 tsp sugar, 2 tsp oyster sauce, and 2 tsp fish sauce.
   • Mix with a rubber spatula until you achieve a smooth, thick paste. Set aside.

2. Prepare the Cabbage:

   • Core the Chinese cabbage and slice it into bite-sized pieces.

3. Create the Brine:

   • In a large bowl, combine 1 cup water, 1/4 cup fine sea salt, 1/2 cup rice vinegar, and 1 Tbsp sugar. Stir until the salt and sugar are dissolved.
   • Add the cabbage pieces to the brine and let them soak for up to 2 hours.

4. Drain and Mix:

   • After 2 hours, drain the cabbage and discard the brine.
   • Put on gloves before handling the chili paste.
   • In a large bowl, mix the soaked cabbage with the prepared 6 Tbsp of homemade Korean chili paste and the grated fresh ginger. Toss thoroughly until the cabbage is evenly coated with the paste.

5. Pack into Jars:

   • Pack the cabbage mixture into sterilized glass jars, pressing it down firmly.
   • Add enough water to cover the cabbage, then seal the jars tightly.

6. Refrigerate and Serve:

   • Place the jars in the refrigerator and let them sit for at least 4 hours before serving.
   • The flavor will deepen and the spiciness will intensify the longer it sits in the fridge.

Cook's Note: The use of gloves when handling chili paste is recommended to avoid skin irritation.

Enjoy!