2. To prepare the salt water : the ratio for the sea salt and the water is 1:10. Translated, if you add in 1 cup full of sea salt, pour in 10 cup (same cup) of drinking water.
*Please do not use paip water.
3. Soak the chinese cabbage for at least 5 hours. You do not need to soak the radish and the scallions.
4. To prepare the sauce, you need to prepare ginger, garlic, wheat flour, sugar, water, fish sauce(optional) and chili powder.
5. Garlic : 2 tablespoons (after blending)
Ginger : 3 tablespoons (after blending)
Wheat flour : 1 tablespoon
Sugar : 2 and a half tablespoons.
Water : 150 ml (approximately)
Fish sauce : 65 ml (approximately and optional)
Chili powder : 125 ml (I measured with a cup) (add more or less depends on your taste)
6. Preparation for the sauce :
- Heat up the water then add in the wheat flour and the sugar. Boil it under a low flame and mix it till it thickens.
- After allowing it to cool down for a minute or two, add in the garlic, ginger, chili powder and the fish sauce.
- Mix all of them together and allow it to cool.
8. Add in the other vegetables such as radish and scallions.
9. Add in double or more of drinking water according to the amount of salt water you add into the vegetables as it might be too salty.
10. Mix the sauce with the vegetables evenly. You can do it with your hands so that it will mix evenly. Just make sure that you wash your hands cleanly before doing that.
11. Cover the pot and leave it outside in room temperature for at least a day. Do not leave for more than two days or it will turn out very sour.
12. Keep it refrigerated on the next day.
