1 head |
chinese leaf, you could also use green, white or Savoy cabbage, although the end result will be slightly different |
65g |
unrefined coarse sea salt |
6 |
garlic cloves |
1cm |
piece of ginger, peeled and grated |
2 |
shallots, roughly chopped |
1 |
apple, cored and roughly chopped |
2 tablespoons |
tamari |
large pinch |
kelp flakes |
2 tablespoons |
water |
1-5 tablespoons |
gochugaru or regular dried chilli akes |
3 |
medium carrots, peeled and cut into matchsticks or thin rounds |
5 |
spring onions, green and white parts, trimmed and cut into 5mm slices |
150g |
radishes, trimmed and halved if large |