Makes: Plenty 

Napa cabbage1 large1kg
Radish1/2 large500g
Carrot4 medium400g
Gochujang paste1/3 cup
Salt3 tbsp50g
Ginger garlic paste2 tspto taste
  • Cut cabbage into quarters lengthwise and wash thoroughly
  • Chop into bite-sized pieces and massage the salt into the cabbage
  • Let sit for about 2 hours, massaging in between
  • Drain the brine water and set aside
  • Add the chopped carrots, radishes, gochujang, and ginger garlic paste
  • Toss well and place into glass jars, adding back the brine water if needed
  • Let it ferment for a week then refrigerate 

The salt is roughly 2% of the total vegetable weight