Beer666
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Had to make a new batch of this as i have eaten half a jar before its even finished fermenting. Tastes pretty good after a week but can defitely go longer. Here is the recipe i use collated from various people on youtube.
Puree;
2 small onions
1 small apple
bulb of garlic
small piece of ginger
1 scotch bonnet
1 Jalapeno
1tsp sugar
splash of apple juice
splash of water
To this paste add 45ml of fish sauce
15ml of pink salt
50g korean chilli flakes and some more juice or water if neccessary
Then you mix this sauce with 1 salted napa cabbage
3 small carrots and half a daikon thinly sliced
1 bunch of scallions
Puree;
2 small onions
1 small apple
bulb of garlic
small piece of ginger
1 scotch bonnet
1 Jalapeno
1tsp sugar
splash of apple juice
splash of water
To this paste add 45ml of fish sauce
15ml of pink salt
50g korean chilli flakes and some more juice or water if neccessary
Then you mix this sauce with 1 salted napa cabbage
3 small carrots and half a daikon thinly sliced
1 bunch of scallions