Ingredients:

  • 2 large heads of Napa Cabbage (approx. 5.5 lbs)
  • 0.5 cup Coarse Korean Sea Salt (Arak-sogeum)
  • 1.5 cups water
  • 2 tbsp Sweet Rice Flour
  • 1 tbsp Granulated Sugar
  • 1 cup Gochugaru (Korean red chili flakes)
  • 0.5 cup Fish Sauce
  • 2 tbsp Saeu-jeot (Salted fermented shrimp), minced
  • 0.5 cup Garlic cloves, minced
  • 1 tsp Fresh Ginger, grated
  • 1 small White Onion, minced
  • 1 lb Korean Radish (Mu), julienned
  • 1 bunch Green Onions, cut into 2-inch lengths
  • 0.5 cup Carrots, julienned

Instructions:

  1. Split the 2 large heads of Napa Cabbage lengthwise into quarters. Cut a small slit at the base and pull them apart by hand to keep the leaf tips intact. Sprinkle the 0.5 cup of sea salt between every single leaf, focusing on the thick white parts. Let this sit for 2 hours, tossing every 30 minutes.
  2. While the cabbage wilts, mix 1.5 cups water with 2 tbsp sweet rice flour in a saucepan. Whisk constantly over medium heat until it bubbles and turns into a translucent, thick paste. Stir in 1 tbsp sugar and cook for 1 more minute until it's glossy and thick. Let it cool completely.
  3. In a large bowl, combine the cooled porridge with 1 cup Gochugaru, 0.5 cup fish sauce, and 2 tbsp minced Saeu jeot. Add 0.5 cup minced garlic, 1 tsp grated ginger, and the minced white onion. Whisk until it looks like a thick, vibrant red sludge.
  4. Julienne the 1 lb Korean radish and 0.5 cup carrots into matchsticks. Cut the green onions into 2 inch lengths. Toss these into the red paste and mix well.
  5. By now, the cabbage should be flexible enough to bend without breaking. Rinse it 3 times in cold water to remove excess salt. Squeeze the leaves firmly to remove as much water as possible.
  6. Put on your gloves. Take a cabbage quarter and spread a generous amount of the paste over every leaf, starting from the outermost and working your way in. Ensure the radish and carrots are tucked between the layers.
  7. Fold the cabbage quarters into neat bundles and pack them tightly into clean glass jars. Press down firmly to remove air pockets. Leave at least 2 inches of headspace at the top.
  8. Wipe the rims and close the lids. Leave the jars on your counter at room temperature for 24 to 48 hours. You’ll know it’s ready when you see tiny bubbles and the scent becomes pleasantly sour. Move to the fridge after that.