This traditional Korean side dish is fun to make and delicious too.



Makes 1.5kg

1 Wong bok cabbage, chopped into 3cm slices (also known as Chinese cabbage or Napa cabbage)
¼ cup salt
water to cover
1 Tbsp sugar
4 cloves garlic, crushed
2 Tbsp crushed ginger
1-5 Tbsp Korean chilli powder
2 Tbsp nori flakes (optional)
2 Tbsp fish sauce (optional)
½ daikon radish, sliced into matchsticks
4 spring onions, sliced

Place cabbage in a large bowl, sprinkle with salt, and gently massage.
Allow to sit until the cabbage has softened.
Press the cabbage down into the bowl and cover with water.
Allow to sit for 30 minutes to 2 hours.
Drain and rinse under cold water then drain thoroughly, squeezing out excess liquid.
Make a paste out of the sugar, garlic, ginger, chilli flakes, nori fish and sauce (if not using fish sauce add 2 tablespoons of water).
Mix together the drained cabbage, paste, daikon and spring onions so all the cabbage is coated
Press the mixture into a clean 4L plastic container and press a cut out piece of plastic on top.
Weigh this piece of plastic down with something heavy.
Place the lid on the container loosely so air can escape during the fermenting process.
Place in a cool dark place and check daily.
It will ferment and bubble for a week or two, press down gently every now and again to expel the bubbles.
Once it has stopped bubbling place in smaller containers with airtight lids and keep in the refrigerator or in a cool, dark place.

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