Serves 1
Directions
- 1Cut the cabbage in half, then cut it in quarters and cut out the core.
- 2Cut the cabbage into diagonals.
- 3Put the cabbage in a bowl and add water, then drain.
- 4Add the coarse salt and toss the cabbage so that the salt is evenly distributed.
- 5Let it sit for a few hours.
- 6Peel and slice the radish.
- 7Cut the chives.
- 8Add the rice flour to a pot and add water.
- 9Constantly stir the mixture so that it doesn't clump up.
- 10Remove it from the heat and let it completely cool down.
- 11Rinse off the cabbage after two hours.
- 12Add the rice paste, garlic, gochugaru, korean anchovy fish sauce, sugar, radish and chives.
- 13Mix with your hands.
- 14Taste test.
- 15Add more sugar and ginger powder if needed.
Ingredients
- napa cabbage
- 0.33 cup coarse salt
- radish
- chives
- 1 tablespoon rice flour
- 1 cup water
- 2 tablespoons garlic
- 0.66 cup gochugaru
- 0.33 cup korean anchovy fish sauce
- 2.5 teaspoons sugar
- ginger powder
Equipment
knifecutting boardbowlpot
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