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Ingredients
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Vegetables
Seasonings
Method
Preparation
- 1
Prepare the Cabbage
Cut the Napa cabbage lengthwise into quarters and remove the core. Chop the cabbage into bite-sized pieces.
- 2
Brine the Cabbage
In a large bowl, dissolve the salt in 4 cups of water. Add the chopped cabbage and submerge it in the brine. Let it sit for 1-2 hours, turning occasionally.
- 3
Rinse and Drain
After brining, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
Mixing Ingredients
- 4
Prepare Vegetables
Grate the carrots and chop the green onions into small pieces. Set aside.
- 5
Make the Paste
In a food processor, combine garlic cloves, ginger, sugar, fish sauce, and Korean red pepper flakes. Blend until it forms a smooth paste.
Combining and Fermenting
- 6
Combine Ingredients
In a large mixing bowl, combine the brined cabbage, grated carrots, chopped green onions, and the paste. Mix well with your hands, wearing gloves to protect from the spice.
- 7
- 8
Ferment
Seal the jars with lids and let them sit at room temperature for 1-5 days, depending on your desired level of fermentation. Check daily and release gases if necessary.
