INGREDIENTS

  • 2 lb napa cabbage
  • 1/2 c kosher salt
  • 12 c cold water
  • 8 oz daikon radish, peeled, cut into 2” matchsticks
  • 4 scallions, end tripped, cut into 1” pieces
  • 1/3 c. Korean red pepper powder AKA gochugaru
  • 1/4 cup fish sauce
  • 1/4 c peeled, minced ginger (I just realized it said minced. I’ve been doing matchsticks)
  • 1 tbsp minced garlic
  • 2 tsp Korean salted shrimp, minced (I have these if you want some.)
  • 1.5 tsp sugar

INSTRUCTIONS

  1. Cut the cabbage in half lengthwise, then crosswise into 2” pieces. Place in large bowl and toss with the salt. Add enough water to just cover (about 12 cups), making sure it is submerged. Cover with plastic wrap and let sit at room temperature 12-24 hours.
  2. Place colander in sink. Drain cabbage, rinse with cold water. Gently squeeze out excess water.
  3. Place remaining ingredients in a large bowl and stir to combine. Add cabbage and toss with your hands until evenly combined. Pack mixture tightly into clean glass jar and seal. Let it sit in a cool dark place 24 hours. Open once to let air out and refrigerate at least 48 hours before using.
  4. It lasts a long time, and the older it is, the more “pungent” it is (supposedly a good thing J ).