Kitchen Equipment

Must-Have

• Large mixing bowl or bucket (4L, 1 gallon or larger) for soaking veggies

• Chef knife, at least 6 inches/15cm long

• Cutting board

• Glass, ceramic or food-grade plastic container for fermentation, 2 quarts/liters volume or larger

• Pitcher to mix brine (1 quart/liter or larger)

• Large spoon

• Weight for fermentation containers (examples are sterilized rocks, zip-top bag filled with water, or a smaller jar filled with water)

• Breathable cloth to cover container(s)

• Rubber/elastic band or twist ties to secure cover

Nice to have

• Food processor

• Airlock & weight kit

• Clean food grade nitrile gloves (avoid latex/rubber due to allergies)

• Vegetable peeler

• Mandoline or V-slicer

Recipe Ingedients

• 3-4 lbs. 1.5-2 kg Chinese (or any variety) cabbage

• 1 lb. 500 g daikon or Korean radish

• 5-6 oz. 150 g 1 bunch (about 7-8) green onions (scallions)

• 4-5 cloves fresh garlic

• 1/4 cup 60 ml or 28 g red pepper powder (gochugaru)

• 1/2 oz. 15 g fresh ginger root

• 2 tsp. 10ml soy sauce or tamari

• 1 tsp. 5ml fish sauce (optional)

• 3 Tbsp. 45ml or 60 g sea salt

• 40 fl. oz. 1.3 liters filtered water