- 1 head 1 head 1 head Cabbage, Napa (Wong Bak), about 2.2 lb
- 0.4 cup 0.4 cup 0.4 cup Salt, iodine free
- 1 gallon 1 gallon 1 gallon Water
- 1 pieces 1 pieces 1 pieces Pear, Bosc, peeled and minced
- 2 Tbsp 2 Tbsp 2 Tbsp Ginger Root, minced
- 3 Tbsp 3 Tbsp 3 Tbsp Garlic, minced
- 9 oz 9 oz 9 oz Daikon, julienned
- 3 pieces 3 pieces 3 pieces Onion, Spring, sliced
- 1 Tbsp 1 Tbsp 1 Tbsp Fish Sauce
- 1 Tbsp 1 Tbsp 1 Tbsp Red Pepper Flakes
- 3 Tbsp 3 Tbsp 3 Tbsp Chili Powder
- - DAY 1 -
- Split the cabbage in two, lengthwise.
- Sprinkle salt evenly between each leaf and around the halves, then place them in a large bowl with the cut surface facing up.
- Cover with water and place a plate with a weight on on top of the cabbage to keep it submerged.
- Let stand in room temperature for about 24 hours (minimum overnight).
- - DAY 2 -
- Rinse the cabbage carefully to remove any excess salt, and let them drain in a colander.
- Put all ingredients for the seasoning in a bowl and mix them well.
- Spread the seasoning evenly between the leaves and the outside of the cabbage halves, then "twist and fold" the tip end of the leaves over the cut surface of each half and put them in a 2 quart Fido jar.
- Gently press down on the cabbage to make air trapped in between escape, then close the lid.
- Let stand in room temperature for 24 hours.
- - DAY 3 to 9 -
- Transfer the jar to the fridge and let stand for 7 days.
- - DAY 9 -
- After a week, open the jar and take out the cabbage halves. cut them in half right across to separate the softer tip part of the leaves to the thicker root part. Remove the stem, then put the cabbage back into the jar (try to alternate tip end pieces and root end pieces so you get a little bit of both each time you dig in).
- - DAY 9 and forward -
Tip: I used my crock pot insert bowl for soaking, it was the only large enough bowl I could find...
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