the traditional Korean dish that is fermented in the ground. really tasty and sort of like sauerkraut but spicy
2 heads napa cabbage
1 head bok choy
4 cloves minced garlic
1/2 hot pepper, minced
1/2 cup water
1 TBS salt
2 TBS paprika
1 TBS Honey
1 piece sliced ginger
1/2 c apple cider vinegar
In a really big bowl chop the cabbage, bok choy, garlic and hot pepper
Blend the other ingredients in a blender for the seasoning
Pour over the items in the bowl and stir until combined
Press and squeeze cabbage into a gallon jar.
Don't cover with lid, use cheese cloth or similar so it can breathe.
Ferment 3 days on counter, (can eat after 4 hours) then put in fridge.
Keeps a long time. (weeks)