(from epcasey’s recipe box)


  • 1 2# Napa Cabbage chopped
  • 5 cloves minced garlic
  • 2 Tminced ginger
  • 1-2 t sugar
  • 1/4 c Korean red pepper flakes(gochugaru)
  • 2 green onions, cut into 1 inch pieces or more
  • 1 large daikon radish grated
  • 3-4 carrots grated
  • 1 1/2 t Thai or Vietnamese fish sauce
  • 1/4 c kosher salt
  • 4 pint mason jars


  1. Cover cabbage with water and let set 5 minutes, drain.

  2. Put cabbage, carrot and daikon in large bowl and sprinkle with salt. Mix well. Weigh down with a plate and then pots or bowls. Let sit 2-4 hours.

  3. Drain and rinse by refilling bowl with cabbage mixture in it and swishing around 1-2 minutes, 2-3 times. Cabbage should taste salty but not overly salty. Keep rinsing if too salty.

  4. Drain and shake out water but not completely dry, you need liquid.

  5. Put cabbage mixture and all other ingredients in a bowl and mix very well using gloved hands, rubbing pepper flakes into mixture. The Korean pepper will burn without the gloves.

  6. Pack into mason jars, leaving 1 ½ inch room at top. Cabbage should be submerged in liquid, press it down if not.

  7. Ferment 2-5 days or until desired taste on kitchen counter then refrigerate.

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