Cooking Instructions
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Step 1
In a large bowl, combine
Napa Cabbage (1)
with
Granulated Sugar (2 Tbsp)
and
Coarse Sea Salt (2 Tbsp)
. Toss until combined.
Step 2
Place a plate over the cabbage and weigh it down using a can. Refrigerate overnight.
Step 3
Rinse cabbage under cool water and drain well.
Step 4
In another bowl, combine
Daikon (1)
and
Scallions (1 bunch)
. Set aside.
Step 5
In a small mixing bowl, combine
Fish Sauce (1/4 cup)
,
Granulated Sugar (1/3 cup)
,
Korean Chili Flakes (2 Tbsp)
,
Shrimp Paste (1/2 Tbsp)
,
Gochujang (2 Tbsp)
,
Fresh Ginger (3 Tbsp)
and
Garlic (3 cloves)
. Stir in
Water (1/3 cup)
and mix until well combined.
Step 6
Combine the cabbage, daikon and spring onion, and brine. Mix together.
Step 7
Scoop into jars and save for later, or serve immediately. Enjoy!
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