1 medium nappa cabbage
1/3 cup pink Himalayan sea salt, NOT iodized
1 tsp arrowroot flour
3-5 garlic cloves
3-5 red finger chilies, chopped
1 small cooking onion, chopped
½ cup peeled & chopped daikon radish
¼ cup Korean coarse red pepper powder
2 tbsp tamari soy sauce
1 tbsp chopped fresh ginger
1 tsp pink Himalayan sea salt, NOT iodized
3-5 green onions, halved lengthwise & cut into 1-inch pieces
- Remove leaves from cabbage. Cut in half lengthwise; cut into bite-sized squares. Spread 1/3
of the cabbage in a large bowl; sprinkle w/ 2 T water then 1-2 T sea salt. Repeat layers 2 times.
- Cover & let stand, turning every 30-40 minutes, for about 2 hours. Drain.
- Fill the bowl w/ cold water; rinse & drain the cabbage 2-3 times. It should be salty, but not
inedible. Drain in a large strainer while preparing the spice mixture.
- Meanwhile, in a small saucepan, combine arrowroot flour with 1/3 cup water. Bring to boil
over high heat; continue boiling, stirring constantly, for 20-30 seconds. Set aside to cool.
- In a food processor, blitz together arrowroot mixture, garlic, ginger, chilies, radish, onion, salt,
red pepper powder & tamari until smooth.
- Press cabbage to ensure most of the liquid has drained. Combine cabbage, spice mixture &
green onions; mix thoroughly.
- Transfer to large air right jar, pressing down firmly with the back of a wooden spoon to
remove air pockets; leave roughly 5cm (2″) head space.
- Loosely seal and place on a tray/plate to catch any overflow. Let stand at room temperature
for 24-72 hours or to the desired flavour.
- Store in the fridge for up to 2 months.