Cooking Equipment Needed:
1 big bowl
3-8 lb napa cabbage or green cabbage
2 bunches green onions trimmed
2-3 large carrots peeled, thinly julienned
½ cup Kosher Salt
½ cup Korean Chili Powder
15-20 garlic cloves
4 Tbsp white Miso Paste
4 Tbsp fresh ginger, peeled and roughly chopped
Unsweetened apple juice or pear juice
- Cut the cabbage in half then in half again longways, cut the core out of the four quarters, cut the cabbage in squares about 2-3 inches or in strips. Put it in a bowl with the carrots, Spronklñe with the salt, massage so everything is coated in salt, and start to soften and wilt. Fill with cold water and let in soak for at least 1 ½ hour.
- Pour the cabbage and carrots and liquid into a strainer. Let the brine drain away.
- Lob off the white bits of the green onions and put them in a food processor with the garlic cloves, ginger, miso paste, and Korean pepper powder. Pulse it on high until smooth. Add 1 cup of the pear or apple juice, pulse until it looks like pancake batter.
- In a big bowl add the cabbage and carrots, mix in the green part of the onions, and pour the chile paste over, mix everything making sure it is all coated with the paste.
- Pack super tight in canning jars, put the lid on them without screwing it, place it on a plate or container to catch any spillover. Let it sit at room temperature for up to 72 hours until it is bubbly and fragrant. Once every day, insert a clean chopstick or butter knife to release air bubbles. If needed, pour in some additional brine to keep all the vegetables submerged.
- Store in the fridge for up to six months, be sure the vegetables are submerged the whole time. The older it gets the stronger it will become.