Paste
40g gochujang
10g Korean red pepper
60ml water
10g Essential Cuisine Asian Aromatic Base
20g garlic purée
10g ginger purée
40g sugar
45ml fish sauce
15ml oyster sauce
30ml rice vinegar
15ml soy sauce
Cabbage
1 litre water
15g sea salt
1 Chinese leaf cabbage
1. Put all the ingredients for the paste in a blender, purée and set aside.
2. In a bowl large enough to hold the cabbage, mix the water with the salt. Split the cabbage in half and soak it in the salted water for 3 hours at room temperature.
3. Drain the cabbage. Take half the paste and rub between the leaves of the cabbage. Coat the outer leaves with the remaining half of purée.
4. Place the cabbage in an airtight jar or tupperware. Leave for 2 days at room temperature or in a fridge for 2 weeks.