Ingredients Jump to Instructions ↓

  1. 1 md Head napa cabbage

  2. 1-1/2 to pepper (cayenne) pepper or ground red

  3. 1 To 2 teaspoons Korean red pressed

  4. 3 Cloves garlic, minced or slivers tops

  5. 2 Green onions

  6. 1/4lb Daikon (it's a Asian turnip)

  7. 2 1/2tb Salt

  8. 2 pounds 2 ts Sugar

Instructions Jump to Ingredients ↑

  1. + Directions : Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days. ) Store in the refigerated, covered, for up to 2 weeks. Makes about 3-1/2 cups.


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