Prep 1 hr
Cook 0 mins
My spin on the classic Korean spicy cabbage.
- 2 lbs napa cabbage
- 1⁄4 lb daikon radish
- 2 green onions
- 2 1⁄2 tablespoons salt (I'm a Himalayan pink fan!)
- 2 tablespoons sugar
- 6 garlic cloves
- 2 tablespoons ginger
- 1⁄2 cup korean red pepper powder (adjust to taste)
- 1 tablespoon fish sauce (adjust to taste)
- Cut cabbage in one inch bands. Separate leaves. Place in large bowl. Sprinkle with 2 T of salt (save 1/2 T for final mix) and mix salt in well making sure every leaf gets some. Cover and let sit for 6 hours or so until cabbage is wilted. Rinse well.
- After wilting, I like to sift through and break in half (vertically) some of the larger, thicker pieces of cabbage from closer to the base of the leaves. Not required, but I think it makes for a better balanced final product.
- Cut Daikon into matchstick pieces 1 to 2 inches long. Chop green onions across in bands, or lengthwise in strips as preferred. Mince garlic and ginger. I usually do this preparation while the cabbage is wilting.
- Mix everything in bowl then pack semi-tight in jars and put on lids.
- Store in cool dark place. Check daily after 3 days, continuing to check periodically until fermented to your taste. Could take a week or so. Refrigerate when down. Keeps well in the refrigerator for a couple of weeks.
- The preparation time listed is in reference to the actual hands-on labor. It does not take into account the wilting time or, of course, the fermentation time.