Prep
15 min
Plus
Cure time: 1 week
INGREDIENTS
- 1 large nappa cabbage
- 1/2 cup kosher salt
- 1 tablespoon fresh garlic puree
- 1 tablespoon fresh ginger puree
- 1 tablespoon sliced green onions
- 1 tablespoon fish sauce
- 1/4 cup apple puree
- 2 tablespoons Korean chili powder
METHOD
Special tools: large zip lock bags
- Cut nappa cabbage into 1/4 lengthwise.
- Heavily salt between leaves and place in ziplock bag overnight. This will extract excess water.
- Rinse with cold water 4 times
- In a small bowl mix garlic, ginger, green onion, fish sauce, apple sauce and chili powder.
- Massage mixture into every layer of cabbage and place bag into zip-lock bag.
- Refrigerate for 1 week, cut into 1 inch strips and server.
