Updated: Feb 20, 2022
1 head Napa cabbage
2 tbsp salt
2-3 radishes (any kind)
1 large onion
6 cloves garlic
1/2 cup crushed red pepper flakes
1/3 cup paprika
2 inch piece fresh ginger-peeled
3-4 green onions- chopped
3 tbsp soy sauce
3 tbsp rice flour (all purpose flour is ok)
3 tbsp sugar
2/3 cup water
1. Cut cabbage into quarters and then chop into 1 inch segments.
2. Wash cabbage thoroughly. Place into a large clean bowl. Cover the cabbage with the salt. Set aside. Cabbage will wilt down a release water during this stage. Let cabbage sit while you go to next step.
3. Make the flour paste. In a saucepan on the stove place flour and cold water. Wisk together thoroughly. Heat over medium heat until mixture starts to boil. Wisk in sugar and remove from heat while continuing to stir. Mixture will thicken into a paste. Set aside to cool.
4. Grate or shred the carrots and radishes. Chop the onion into quarters and peel the garlic. Peel the ginger. Chop the green onions into slivers. Set aside. 5. In a food processor or blender place the onion quarters, whole garlic cloves, soy sauce, ginger, paprika, red pepper flakes and the cooled flour paste mixture. Blend on high speed until a thick paste forms.
6. Place the pepper paste over the wilted cabbage. Massage the mixture into the cabbage for several minutes until it’s completely combined and the cabbage is coated in the paste. Make sure to wash your hands thoroughly after this step!! Your hands will be peppery!!
7. In a clean mason jar start to place handfuls of your cabbage mixture. In between use a wooden spoon and smash the cabbage down into the jar. This will help release moisture and make more room in the jar. Keep alternating adding cabbage and smashing with a spoon until the jar is almost full. Leave about 2 inches of space in the jar.
8. Add water to your cabbage until liquid is just covering the top of the cabbage. Place a fermentation weight over the cabbage to keep the contents below the liquid.
9. Place the mason jar into a dark place and allow to ferment for 4-5 days. Check the ferment each day to make sure no mold is present and that contents remain below the liquid. After day 4 you can start to taste the ferment to see if you like it. You can continue to let it ferment longer until you reach the desired sourness level you like. It will get more sour the longer it sits at room temperature. Once you reach you taste preference then remove the weights and place into the refrigerator. Your ferment will last for several months in the refrigerator.
If you want to see me make this recipe here’s a video link below!