An approachable substitute for kimchi, this kraut relies on flavorful Korean chili flakes for it's flavorful kick.
1 large cabbage, cored and finely shredded (3 pounds as prepared)
8 medium carrots, peeled and grated (1 pound as prepared)
8 large garlic cloves, minced
1 3"-long piece fresh ginger, peeled and minced
1/2 cup Korean style chili flake (gochugaru)
40 grams salt (about 2 tablespoons + 2 teaspoon fine sea salt)
Clean and prepare a 1/2 gallon glass jar or fermentation crock for fermenting. Make sure it's scrupulously clean!
Add the prepared cabbage, carrot, garlic, ginger to a large, non-reactive bowl.
Sprinkle the Korean chili flakes (gochugaru) and salt over the vegetables
With clean hands, massage all ingredients together until the vegetables begin to give off moisture, about 3 minutes, and the salt and chili flakes are uniformly distributed.
Transfer the Spicy Korean Kraut to the clean half-gallon mason jar or crock, pressing down firmly with clean hands as you go to eliminate air pockets in the jar.
Weight down the ferment. There should be enough juice from the vegetables to rise up and fully cover the solids. If there isn't, add 1 tsp of fine sea salt to a cup of water, then add enough of this brine so that the liquids fully cover the solids.
Loosely seal the crock or jar, and leave the Spicy Korean Kraut at room temperature out of direct sun, for 3 to 10 days.
Check the ferment daily. Look for bubbles and other signs of fermentation, burp the lid to release any pent-up carbon dioxide in the jar, and taste the development of the Spicy Korean Kraut with a perfectly clean spoon. If you notice any scum developing on the top of your brine, skim it off promptly.
When you like the taste of the Spicy Korean Kraut or after 10 days, transfer the ferment to smaller jars for cold storage in the refrigerator, where it will keep for at least 6 months.
Recipe by Northwest Edible Life at https://nwedible.com/lacto-fermented-spicy-korean-kraut/