Ingredients & Equipment
- •Napa cabbage and optional radish
- •Sea salt for brining
- •Gochugaru, garlic, ginger, scallions
- •Optional: fish sauce or miso
Step-by-Step Method
- •Salt cabbage until wilted, then rinse
- •Mix seasoning paste with vegetables
- •Pack into jar, press to release brine
- •Ferment at room temperature
Timing & Readiness
- •1-2 days: lively bubbling
- •3-5 days: balanced tang and spice
- •7+ days: deeper sourness
Storage & Serving
- •Refrigerate when flavor is ready
- •Flavors continue to develop slowly in the fridge
Watchouts
- •Overpacking can limit brine release
- •Very warm temps can over-acidify fast