Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by finely shredding 1.5 kg white cabbage, mixing it thoroughly with 3 tablespoons gochujang and 2 tablespoons non-iodized sea salt, then pack the mixture tightly into a fermentation vessel and cover with 500 ml filtered water to ferment for 5-7 days until pleasantly sour and ready for use.

2. 2

   In a large pot or Dutch oven, render 300 grams diced smoked pork belly over medium heat until crispy and nicely browned, then remove the pork belly pieces and set aside, ensuring the rendered fat remains in the pot.

3. 3

   Add 1 finely chopped large onion to the rendered pork fat and sauté over medium heat for 5-7 minutes until softened and translucent, taking care not to burn it.

4. 4

   Stir in 2 minced cloves garlic and 1 tablespoon caraway seeds into the pot, cooking for an additional 1 minute until their aroma becomes fragrant.

5. 5

   Incorporate the prepared fermented gochujang cabbage (from step one) into the pot, along with 1 teaspoon granulated sugar and 2 tablespoons apple cider vinegar, mixing everything well to combine all the flavors.

6. 6

   Pour in 50 ml vegetable broth, bring the entire mixture to a gentle simmer, cover the pot, and cook for 20-25 minutes, allowing the cabbage to tenderize and the flavors to deeply meld together.

7. 7

   In a small separate bowl, whisk 2 tablespoons all-purpose flour with 50 ml cold water to create a smooth slurry, then slowly stir this thickening mixture into the simmering cabbage until the sauce reaches your desired consistency.

8. 8

   Finally, return the crispy rendered pork belly pieces to the pot, stir them into the thickened cabbage mixture, and cook for 5 more minutes, ensuring everything is thoroughly heated through before serving your authentic Czech dish.