This has been my perpetual side dish for the past year ever since I discovered our local trader joe's sells little tubs of gochujang for $3.
Total Preparation Time
Total preparation time is 20min + several days fermenting
Cutting vegetables - 15min
Making sauce - 15min
Fermenting - 4-5 days
Ingredients
Napa cabbage - 2 (or 1 large green or red cabbage)
Carrots - 2-3
Anise bulb - 2
Bok Choy (optional)
Celery (optional)
Gochujang - 200g
Garlic - 10 cloves
Onion
Apple
Ginger - 2"
Fish sauce - 1/4 cup (60ml)
Method
Slice vegetables into large pieces, (carrots into matchsticks) and set aside
Blend gochujang, garlic, onion, apple, ginger, fish sauce in a blender to make a fragrant ketchup.
Combine in a large tupperware and let sit on counter for several days, stirring occasionally until it starts fermenting,
Refrigerate
Prepared
250212 - Started after returning from sailing in Baja. Adding lots of carrots so I don't have to eat them separately like a caveman.
?????? - I didn't want to mix things properly, so I just added a dollop of gochujang to some cabbage and mixed in the old juice. The result wasn't that good.