Data

Fermentation type: lactic acid bacteria

Edible: yes

Tastiness: Great!

Recipe

• 1.2 kg napa cabbage
• 175 g carrots
• 75 g candied ginger
• 50 g green onion
• 13 g garlic
• 100 g dried mango/pineapple/peach mix
• ~2% salt by weight of vegetables = 27 g salt

Instructions

• Cut the napa cabbage into quarts, then into 1 cm wide strips.
• Peel and shred the carrots
• Cut the remaining vegetables and fruits into small pieces
• Put the vegetables and fruits in a vacuum bag
• Add salt to the vacuum bag
• Seal the vacuum bag
• After a day or so, the vacuum bag should have inflated a bit. You can now mix the contents a bit more (without opening the bag)
• Let rest for 4 days at room temperature, then at least a week in the fridge.

Pictures

Ingredients

Packaged

Finished

Notes

The original recipe calls for dried pineapple slices. I couldn’t find any, so I used a mix of dried mango, pineapple, and peach.

This turned out really well! The kid didn’t eat it, of course. I normally don’t like fruit in salads, but this isn’t a salad, so in this case I would say it works.

References

Inspired by a recipe from Fermented Vegetables by Kirsten K. Shockey and Christopher Shockey.