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Ingredients
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Vegetables
Seasoning
Method
Preparation of Vegetables
- 1
Prepare the Cabbage
Cut the Napa cabbage into quarters lengthwise, and then cut each quarter into 2-inch pieces.
- 2
Salt the Cabbage
In a large bowl, dissolve the kosher salt in enough water to cover the cabbage. Submerge the cabbage pieces in the salted water and let them soak for 1-2 hours, turning occasionally.
- 3
Prepare Other Vegetables
While the cabbage is soaking, peel and julienne the carrots and daikon radish into thin strips.
Making the Paste
- 4
Blend Seasoning
In a food processor, combine the garlic cloves and ginger root. Blend until they form a paste.
- 5
Add Seasoning Ingredients
Add the fish sauce, sugar, and Korean red pepper flakes to the blended garlic and ginger. Mix until well combined, forming a thick paste.
Combining Ingredients
- 6
Drain and Rinse Cabbage
After the cabbage has soaked, drain it and rinse it under cold running water to remove excess salt.
- 7
Combine All Ingredients
In a large mixing bowl, combine the drained cabbage, julienned carrots, daikon radish, and the paste you created. Mix thoroughly, using your hands (wearing gloves if desired) to ensure the vegetables are evenly coated.
Fermentation
- 8
- 9
Ferment
Leave the jar at room temperature for 1-5 days, depending on the desired level of fermentation. Check daily and push down the mixture to keep it submerged in its own juices.