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Step 1
Wash the cabbage well, chop it into bites and place it into a big bowl with water and salt.
Step 2
Toss the cabbage well in the salted water, place a weight on top and set aside for 1 hour and half, stirring it every half an hour.
Step 3
In the meantime cut into matchsticks (julienne) the daikon, the carrot and the spring onion. Add the chopped veggies to the cabbage in the last half an hour.
Step 4
In a bowl combine the Gochujang paste, the garlic, the ginger, the soy sauce and the mushroom sauce.
Step 5
Rinse the cabbage and the vegetables well with fresh water, then squeeze well and pat dry with a cloth to remove all the liquid.
Step 6
Transfer into a clean bowl and pour over the spicy paste.
Step 7
Toss and squeeze the veggies well in the sauce (it's better if you use some gloves).
Step 8
Transfer to a serving dish and serve immediately. If you like you can sprinkle with some roasted sesame on top of the kimchi.