You may also like
Ingredients
- Half Chinese white cabbage (wong bok)
- 2 tbsp coarse sea salt
- 2 tbsp sugar
- 3 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 1 tbsp kochujang red pepper paste or chilli sauce
- 1 tbsp rice vinegar
- 1 tbsp Thai fish sauce
- 1 green (spring) onion, minced
- 1 dozen oysters
- 1 tsp sesame seeds
Method
Cut off and discard the cabbage root. Cut cabbage lengthways into quarters then cut into two-centimetre-wide slices. Toss with the salt and sugar and leave overnight in the refrigerator.Mix the garlic, ginger, kochujang or chilli sauce, rice vinegar and fish sauce in a bowl. Drain the cabbage and toss with the seasonings. Use now or store in an airtight container in the refrigerator, where it should last for four or five days.To serve, finely mince three tablespoons of kimchi, toss with green onion and use to top the oysters. Add a dash of kimchi juices, scatter with sesame seeds and serve.
