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Napa Cabbage, 4 lb
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Cold Water, 3 cups
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Korean Kimchi Sea Salt, 1/2 cup
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Garlic, 12 cloves crushed
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Gochgaru, 8 tbsp
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Vegan Fish Sauce, 2 tbsp
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Tamari, 1 tbsp
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Maesilaek, 3 tbsp
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Green Onions, 5 2" halved lengthwise
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Seasame Seeds, 2 tsp
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Salt, to taste
- Quarter cabbage and quarter. Cut large pieces in half or in thirds. Put pieces in large bowl.
- Mix sea salt and cold water until completely dissolved.
- Combine salt water with cabbage. Let rest for one hour. Mix halfway through.
- Mince garlic and combine all other ingredients except green onions and sesame seeds.
- Drain cabbage and rinse under cold water. Dry with sieve.
- Combine cabbage, garlic sauce, green onions and sesame seeds.
- Ready to serve immediately.
- Ferment leftovers.
- Do not substitute gochugaru.
