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Korean slaw:
1 large white cabbage (or 1 white and 1 red)
2 large carrots
2 red onions
5ish spring onions
5 cloves of garlic
3 tablespoon soy sauce
3 tablespoon vinegar (I use rice or apple)
2-3 tablespoons caster sugar
2 - 3 tablespoons of gochugaru (Korean chilli powder)
2 tablespoons toasted sesame oil
1 tablespoon toasted sesame seeds
SaltShred all the veg as fine as you like, put in a massive container.
Sprinkle 2 teaspoons of fine salt and mix around so that the veg starts softening and losing some water for about 10 - 15 minsMix the sauce, crushed garlic, soy, sugar, etc until it resembles a paste. Add to the slaw, put a glove on and massage it through the slaw so it gets evenly spread throughout.
You can adjust the sauce quantities to taste. The tablespoons of sesame oil and sugar aren’t really to be worried about, because it’s 30g of oil and 40g of sugar spread over 15-20 servings.
Tasty immediately, even better after a day or two. Keeps for about a week I would say, starts getting a little fizzy at that point, still ok to eat like sauerkraut, but frankly, it’s finished way quicker than that.
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Acliff
Yesterday was day 25. I had small portion of yoghurt and honey for breakfast, a small bowl of pea and ham soup for lunch, a few nuts and died fruit snacks and a few bits of jerky for snacks. I had three esperessos and one cup of team with skimmed milk and drank two litres of water through the day. Dinner was yoghurt and spice marinated chicken thighs with baby spinach. I had a glass of wine in the evening. This morning, i'm a pound heavier than i was yesterday. Fucking fuck this. Doesn't help that i'm sick as a dog with a cold so not exercising. Bleh.
That slaw looks great btw. recipe please?