MolimOrion
Veteran XV
1 cabbage
2 cucumbers
1 green pepper
3 green onions
2 cloves garlic
1 carrot
Several hot peppers, I used about 5 serrano type, and 2 jalapenos
1/2 cup salt
1 tablespoon sugar
2 heaping tablespoons red pepper flakes (can use crushed red pepper or cayenne also)
Shred the cabbage into around 1/4" pieces. Put the cabbage in a bowl, and add the salt/sugar, and mix very well. Move bowl to the side, and stir occasionally.
Chop the green pepper, green onions, carrots, and hot peppers. Put that in a bowl, and mix with the minced garlic, a pinch of salt, and the red pepper flakes. Move bowl to side, and stir occasionally.
Taste test the cabbage, and if it is too salty, drain off some of the liquid. If not salty enough, add more, and mix well.
Peel the cucumbers if the skin is too tough, and cut the cucumbers into slices. Remove the hard seeds from the cucumbers, and the bigger slices cut in half.
Add the pepper mix to the cabbage, mix very well (use your hands), and then add most of the cucumbers. Mix well, and use the remaining cucumbers to soak up the remaining pepper mix from that bowl. Add it to the mix, and mix thoroughly. This is what it looks like when done:
If it is not spicy enough, you can add more red pepper flakes. If you want to eat it right away, you can add a little vinegar for taste. I like to let it sit for a day to soak up all of the heat. If you used cucumber it lasts about 3 weeks in the fridge before the cucumbers aren't crispy anymore. If you don't use cucumber it lasts for months. It is the perfect side dish. This batch was given to friends and the remainder eaten with steamed rice, geem, zucchini pancakes, and homemade eggrolls.
2 cucumbers
1 green pepper
3 green onions
2 cloves garlic
1 carrot
Several hot peppers, I used about 5 serrano type, and 2 jalapenos
1/2 cup salt
1 tablespoon sugar
2 heaping tablespoons red pepper flakes (can use crushed red pepper or cayenne also)
Shred the cabbage into around 1/4" pieces. Put the cabbage in a bowl, and add the salt/sugar, and mix very well. Move bowl to the side, and stir occasionally.
Chop the green pepper, green onions, carrots, and hot peppers. Put that in a bowl, and mix with the minced garlic, a pinch of salt, and the red pepper flakes. Move bowl to side, and stir occasionally.
Taste test the cabbage, and if it is too salty, drain off some of the liquid. If not salty enough, add more, and mix well.
Peel the cucumbers if the skin is too tough, and cut the cucumbers into slices. Remove the hard seeds from the cucumbers, and the bigger slices cut in half.
Add the pepper mix to the cabbage, mix very well (use your hands), and then add most of the cucumbers. Mix well, and use the remaining cucumbers to soak up the remaining pepper mix from that bowl. Add it to the mix, and mix thoroughly. This is what it looks like when done:
If it is not spicy enough, you can add more red pepper flakes. If you want to eat it right away, you can add a little vinegar for taste. I like to let it sit for a day to soak up all of the heat. If you used cucumber it lasts about 3 weeks in the fridge before the cucumbers aren't crispy anymore. If you don't use cucumber it lasts for months. It is the perfect side dish. This batch was given to friends and the remainder eaten with steamed rice, geem, zucchini pancakes, and homemade eggrolls.
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