Ingredients:
- Napa Cabbage, 4 lb
- Cold Water, 3 cups
- Korean Kimchi Sea Salt, 1/2 cup
- Garlic, 12 cloves crushed
- Gochgaru, 8 tbsp
- Vegan Fish Sauce, 2 tbsp
- Tamari, 1 tbsp
- Maesilaek, 3 tbsp
- Green Onions, 5 2" halved lengthwise
- Seasame Seeds, 2 tsp
- Salt, to taste
Steps:
- 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.
Notes:
- Ready to serve immediately.
- Ferment leftovers.
- Do not substitute gochugaru.
References:
