Processing time:
Preparation: 20 minutes
Quantity: 1kg approx
INGREDIENTS:
• 2 litres of filtered water
• 8 tablespoons of sea salt
• 1 finely chopped napa cabbage
• 2 carrots, peeled and grated
• 2 turnips, peeled and grated
• 4 radishes, grated
• 2 spring onions, sliced
• 20g kombu seaweed, washed and cut into strips
• 3 cloves of garlic
• 50g ginger
• 1 tablespoon ground chile
PREPARATION:
Make a brine with water and salt. Place it in a bowl preferably of glass and incorporate Chinese cabbage, carrots, turnips, the spring onions, seaweed and radishes and leave them to soak all night long. The next day, strain the vegetables and save the salt.
For the marinade, process the remaining ingredients in the blender, along with a cup of brine.
Mix the vegetables with the marinade and pour everything into a jar. Press firmly until the marinade covers the solids. Add more brine if necessary. Use a lid and a weight to press the solids and keep them submerged. Cover with a cloth to keep out insects.
Leave to ferment for about a week. Then store in the fridge.
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"Authentic and Healthy Vegan recipes" of Raíces de Ibiza
35 Healthy, gluten and suhar free, Vegan, and unrefined flour recipes.
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• Black garlic mayonnaise
• Soup that cures the soul of coconut and red lentil
• Rice pudding Tinita
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