Mark Olive whips up a Korean dish using fresh local ingredients cooking on country.
2 Cabbages (washed and cut into 2/3 inch squares)
1 cup Sea salt
1tbsp Crushed garlic
1tbsp Crushed ginger
1/2 cup Chilli flakes (kochukaru)
2 tbsp Sugar
6 Shallots (cut into chunky pieces)
Large Bowl - mixing
Glass Bowls (ingredients)
Plate (for submerging cabbage)
Airtight Jar with Lid
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Boil a large pot of water and add 1 cup of sea salt. Remove from the stove.
Add cabbage to salted water and if necessary, weigh down with a large plate so leaves are fully submerged.
Soak the cabbage for 5-6 hours.
Remove the cabbage and rinse in cold water, squeezing out the excess liquid.
In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and shallots.
Add the cabbage and coat with seasoning mixture.
Pack the seasoned cabbage into a large airtight jar with lid.
Leave in the fridge for 3 to 5 days and use in soups great accompaniment with pawns and oysters.