Ingredients

Method

• 1 red cabbage
• 3 T salt
• 3 cloves garlic
• 1 x 10 cm ginger
• 1–2 red chilli
• 1/2 t chilli flakes
• 2 T fish sauce
• 3 T rice vinegar
• 3 T sesame seeds, toasted
• 2 spring onions, thinly sliced

Method

Ingredients

Roughly chop the cabbage, discarding the core, and place in a large mixing bowl. Sprinkle over the salt. Toss the cabbage and cover the bowl with clingwrap.

Allow the cabbage to stand for at least 3 hours, tossing it every half an hour for? 5 minutes. Rinse the cabbage thoroughly, then place in a clean bowl.

Pound the garlic, ginger, chilli and chilli flakes using a mortar and pestle or process in a blender to form a paste. Add the fish sauce and vinegar and pound into the paste.

Coat the cabbage in the paste, then add the sesame seeds and spring onion and toss.

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