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10Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. napa cabbage
- 1/4 cup sea salt (or kosher salt, see Recipe Notes)
- water (see Recipe Notes)
- 1 Tbsp. garlic (grated, 5 to 6 cloves)
- 1 tsp. ginger (grated)
- 1 tsp. sugar
- 3 water (or tablepoons seafood flavor, optional, see Recipe Notes)
- 5 Tbsp. red pepper flakes (Korean, gochugaru)
- 8 oz. radish (Korean, or daikon, peeled and cut into matchsticks)
- 4 scallions (trimmed and cut into 1-inch pieces)
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Reviews(9)
Ben 3 years ago
The instructions are either unclear or wrong. Step 7 seems to say that pressing the cabbage should release enough liquid to cover the cabbage, but mine is nowhere near that. Now I don't know if I should add some brine or just let things sit :/
Ray Lucky 4 years ago
Haven’t tasted it and it doesn’t look like a enough liquid, but I’m watching and waiting with anticipation 😊
Amy 6 years ago
I substituted green cabbage, red pepper flakes, normal radish and green onions and added sirracha for colour. It's awesome!
Luty 7 years ago
Amazing! gave some to our friends from Korea, and they said it was perfect!!! this has quickly become a favorite
Sascha Mayer 8 years ago
Very good and original as i know it from good korean restaurants.
Nothing more to say but i am forced to write 100 characters.