This recipe has been created by trail and error. At this point everyone that has tried it really, really likes it. I have a colleague whose mother is Korean, she said it's better than hers.
2 pounds Napa cabbage
1/2 cup kosher salt
12 cups cold water (more if needed)
8 ounce daikon radish peeled & cut into 2 inch matchsticks
8 ounce carrots peeled & cut into 2 inch matchsticks
4 medium scallions
1/3 cup Korean red pepper powder
1/3 cup hot pepper paste.
1/4 cup fish sauce
1/4 cup peeled & minced fresh ginger
1 tablespoon minced garlic cloves
2 teaspoons Korean salted shrimp mashed into a paste
1.5 teaspoons granulated sugar
Cut cabbage in half lengthwise, then crosswise into 2 inch pieces, discarding the root end. Place in large bowl, sprinkle with salt, and toss with your hands until cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged. Cover and let sit at room temperature for 24 hours.
Place a colander in the sink, drain cabbage and rinse with cold water. Gently squeeze out the the excess liquid and set aside.
Place remaining ingredients in a large bowl and stir to combine. Add cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack tightly into a clean 2 quart glass jar with a tight fitting lid and seal. Let sit in a cool, dark place for at least 48 hours, opening occasionally to vent the gasses. Keep a baking seat under jars in cause they overflow. Reseal and refrigerate for at least 48 hours before eating (1-2 weeks is preferable). Refrigerate for up to a month.
Couple of notes:
I have left it in the refrigerator for a year with no issues.
The original recipe didn't call for carrots or hot pepper paste but I think it's much better.
Because carrots weren't originally used, when I make a large batch (this time 4x I used 5x the non-vegetable ingredients.
I only needed 16 cups of water to cover the cabbage.
I have also tossed in some cilantro in various batches.
I make the exact same recipe replacing the napa cabbage with the dwarf bok choy. I think it's much better but has a funkier taste.
