Back to 12 servings cabbage 1 large head napa cabbage, about 4 to 5 pounds, quartered lengthwise 0.75 cup kosher salt, sea salt also works 1 gallon water, for the brine, or enough to cover paste 2 cups Korean red pepper flakes (gochugaru), adjust to taste 0.5 cup water, for the paste 1 tablespoon sweet rice flour (chapssalgaru), optional, makes a glue-like paste 0.25 cup fish sauce, use salted shrimp or anchovy sauce if you have it 2 tablespoons sugar 8 cloves garlic, peeled and finely minced 1 tablespoon ginger, peeled and finely minced 0.5 medium yellow onion, finely grated or minced vegetables 0.5 pound Korean white radish (moo) or daikon, cut into thin matchsticks 6 stalks green onions, cut into 1-inch pieces 1 tablespoon roasted sesame seeds
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1 Step 1: Quarter the cabbage lengthwise through the core, rinse well, and set the pieces cut side up in a large basin.2 Step 2: Dissolve the kosher salt in the water, pour the brine over the cabbage, and weight it under a plate so it stays submerged. Soak 8 to 12 hours, turning the pieces once or twice, until the leaves are flexible but still crisp at the stems.3 Step 3: Rinse the cabbage under cold running water three times to remove excess salt, then drain in a colander for 10 to 15 minutes and squeeze out the extra moisture.4 Step 4: Whisk the sweet rice flour into the 1/2 cup water in a small saucepan, bring to a simmer over medium heat and cook 1 to 2 minutes until glossy and thickened. Cool completely.5 Step 5: In a large bowl, stir the red pepper flakes into the cooled rice paste, then add the fish sauce, sugar, garlic, ginger and onion and mix into a thick, spreadable paste.6 Step 6: Add the radish, green onions and sesame seeds to the paste and stir to combine.7 Step 7: Wearing plastic gloves, work the paste between each cabbage leaf and over the outside of each piece, making sure every surface is coated.8 Step 8: Pack the coated cabbage firmly into a clean glass jar or crock, pressing down to release air and leaving a little room at the top.9 Step 9: Cover loosely and keep at cool room temperature for 1 to 3 days until bubbling and pleasantly sour, pressing down daily and venting the lid to release gas.10 Step 10: Move the jar to the refrigerator to slow fermentation; keep it chilled and eat within a few weeks, or longer as it grows more sour.getsaucepan.com/r/9cbbe55b-53f3-5e3f-8416-85e5b090ad18
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