Cooking Instructions
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Step 1
In a large bowl, combine Napa Cabbage (1) with Granulated Sugar (2 tablespoon) and Coarse Sea Salt (2 tablespoon). 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 Scallion (2). Set aside.
Step 5
In a small mixing bowl, combine Fish Sauce (1/4 cup), Granulated Sugar (1/3 cup), Korean Chili Flakes (2 tablespoon), Shrimp Paste (2 teaspoon), Gochujang (2 tablespoon), Fresh Ginger (3 tablespoon) and Garlic (3 clove). 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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