I must have done something wrong or misread the recipe. I followed it exactly as written, soaked the cabbage in 5 tbs. salt which seemed like so so much but I rinsed it really well and squeezed out the juice. The recipe calls for 6 tbs. salt so I added the additional tbs. along with the other ingredients and was very skeptical of the additional salt. The flavor is fantastic but we can't eat it, way way way to salty for us and we love salt, it's just not edible. What did I do wrong???
This was good. I think it had a little too much salt for my taste, so next time I may add a little less. Could be I didn't rinse the cabbage well enough after it sat for the first 3 hours. I will be making this again! Thanks so much!!
Good recipe. I add Sriracha Hot Sauce or Sambal Oelek or perhaps Hey Fong chile garlic sauce. 1-3 tablespoons. I like it HOT. Sometimes I add a splash of rice vinegar and soy to jumpstart the fermentation. You can also add Nuc Mam fish sauce. I like to add shredded carrot as well.
this is very good and very hot! i used sanbal olek in place of pepper flakes, and let it stand 2 days, then refrigerated for one day. i used this as a condiment for pork tenderloin.