Serves 1
Directions
- 1Cut the napa cabbage into 2-3 pieces and spread salt evenly between the leaves to rest.
- 2Combine Asian chives, carrot, bell pepper, Korean radish, and pine nuts.
- 3Blend pear, apple, onion, ginger, garlic, and miso.
- 4Place the blended mixture into a cheesecloth and mix with water and 1 tbsp salt to create the brine.
- 5Rinse the salt off the cabbage, drain, and stuff the prepared vegetable filling between each cabbage leaf.
- 6Place the stuffed cabbage into a container and pour the brine over it.
- 7Cover and let sit at room temperature for 2-3 days until the brine turns sour, then store in the fridge.
Ingredients
- 1/2 large napa cabbage
- 3 tbsp salt
- 1/2 cup asian chives
- 1/4 bell pepper
- 1/2 small carrot
- 1/2 cup korean radish
- 2 tbsp pine nuts
- 1/2 korean pear
- 1/2 apple
- 2 clove garlic
- 1/4 cup onion
- 1 inch fresh ginger
- 1 tsp miso
- 2 cup water
- 1 tbsp salt
Equipment
cutting boardknifebowlblendercheeseclothwooden spooncontainer
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