Prep 30 mins
Cook 72 hrs
The timeless Korean staple of fermented cabbage! This is my award-winning recipe! Makes about enough to fill a half gallon jar. Traditionally the cabbage is not cut; the seasonings are spread between each leaf. However, cutting the cabbage is much easier and more common now. The Korean chili powder (gochutgaru) is essential, you can not substitute! Check local Asian grocery stores or order online.
- 2267.96 g napa cabbage
- 1 daikon radish, about 8 inches long
- 1 head garlic
- 3 bunch spring onions
- 3 Thai peppers
- 236.59 ml sea salt
- 177.44 ml korean chili powder
- 88.74 ml fish sauce
- 51.76 ml brown sugar
- 29.58 ml fresh ginger
- Cut the cabbages into quarters lengthwise, then into 1 1/2 inch pieces.
- Mix the salt into enough water to cover the cut cabbage, and let cabbage soak for 8 to 12 hours.
- Meanwhile, shred or julienne cut the Daikon radish.
- Cut the spring onions into 1 inch lengths.
- Chop the garlic, rough cut, small and large pieces.
- Finely chop the Thai peppers -- use less for less heat.
- Shred the ginger or chop finely.
- Mix all ingredients except the cabbage, cover and refrigerate while cabbage soaks.
- Drain cabbage and rinse well, squeezing out excess water from the cabbage. Rinse it at least 4 times to remove excess salt!
- Mix cabbage very well with other ingredients; you want every piece of cabbage coated.
- Pack tightly into a jar with at least 1 inch of headroom above cabbage.
- Cover loosely and place in a cool area for at least 2 days. Do not refrigerate while the cabbage ferments. After 2 to 5 days, refrigerate and enjoy!