So you don’t put it in the fridge till after the 4 days? I’ve tried it before with a different recipe that suggested some seed (I’ve blocked it as it tasted aniseed which I don’t like at all) and didn’t like it but I will try this recipe just concerned that in Singapore I should put it straight in the fridge. Thanks
Hi Sharon! Leave it out of the fridge to ferment. The cold will slow down the process. As long as the cabbage is always submerged in the brine, it will be fine. Do smell it, it should smell sour, but not bad.
let us know how you get on! 🙂
Thanks, I will tart it this weekend and see how it goes.
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Hi Militza, interesting post!
You know, Japanese has been taking fermented food into our daily diet for a long time. For instance, we regularly eat pickled veggie to go with white rice. Pickled veggies fermented in salt ban for a night is called “nukazuke”, my mum used to make her own (http://en.wikipedia.org/wiki/Nukazuke).
Also Japan recently had a boom in “shio-koji”. Shiokoji is a rice malt fermented in salt, and can be used as a seasoning (http://articles.latimes.com/2012/aug/25/food/la-fo-koji-20120825). I use it to marinate meat, or add to stew, soup, anything instead of regular salt. It tastes really good! You can get it at 112 Katong Japanese food store, unfortunately price is high but if you would like I can give you one packet for you to try it out!
Also my Singaporean friend told me that they have something similar too, so that’s something I need to explore at the local market.
-Asako
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