Vietnamese Kimchi

Ingredients

1 napa cabbage (cai thao)

1/2 kg mustard greens (cai say)

300g lotus root (cu sen)

6 garlic (red?)

150g chili (ot sung)

1 big ginger

2 carrot

3 small white radish (cai trang)

3 english cucumber

2 bowls vinegar

2 bowls sugar

1 bowl fish sauce

Directions

Mix

2 bowls of sugar

2 bowls of vinegar

1 bowl fish sauce

Cook on high. Stir continuously until boil (more sour than sweet rn) Turn off

Prepare in seperate bowls

Slice cabbage into 2 inches

Slice reed cabbage one inch (no leaf)

Combine

Flower and slice the carrot and diakon into 1/4 inches

Seed and slice cucumbers into 1/4 - 1/8 inches

Peel and slice lotus into 1/4 inch. Soak in salt bath

2 tablespoons of coarse sea salt to both cabbages + carrot bowls then mix by hand.

Let sit for 30 minutes.

at 15m mix again.

Rinse in cold water.

Completely dry the cabbages

Boil lotus for 10 minutes. Scoop out onto ice.

Dump the water and add new water to boil then turn off.

Add napa cabbage.

Blanche, then rinse with cold water. Drain

Cut the chili, garlic, and ginger into slices. Blend in food processor. Add the mixture to the fish sauce bowl.

Once the water is out of the vegetables, add to a big bowl or pot. Add lotus. Pour fish sauce mixture on top.

Leave out on counter for a day

if it's sour enough, then put in fridge