Ingredients
- 1 cup +1 tblsp. coarse sea salt or kosher salt
Water - 2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
- 1 bulb garlic, cloves separated and peeled
- 1 (2-inch) piece of ginger root
- 1/4 cup fish sauce
- 1/2 daikon radish, peeled and grated
- 1 bunch green onions, cut into 1-inch lengths
- 1/2 cup Korean chili powder
- 1 tsp sugar
Instructions
- Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
- Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
- In large bowl , combine radish, green onions, garlic mixture, garlic chili paste, 1 tblsp sugar.
- Remove cabbage from water and rinse thoroughly. Drain cabbage in china cap, squeezing as much water from the leaves as possible. Add all other ingredients to cabbage mix, press down firmly to remove any air bubbles.
- Let sit for 2 to 3 days in a cool place before serving.
recipe created by
Baue MacMillan
