1 (2-3 lb) head of napa cabbage, cleaned and cut
3 cups water (divided)
1/2 cup + ~2 tbs kosher salt
1/2 apple
1/2 onion
6 cloves garlic
1" slice ginger
1/3 cup cooked rice
3/4 cup gochukaru
1 tbsp sugar
2 tbsp salted shrimp
2 tbsp korean fish sauce
5 sliced spring onions
PROCEDURE
(1) Dissolve:
1/2 cup kosher salt in
2 cup water
(2) Pour (1) over cabbage in a large bowl.
Sprinkle 2 tbsp salt over the mix.
Sit for 1.5 hrs or until wilted.
Stir every so often.
(3) Blend:
1/2 apple
1/2 onion
6 cloves garlic
1" slice ginger
1/3 cup cooked rice
~1 cup water
(4) In a bowl, mix (3) with:
3/4 cup gochukaru
1 tbsp sugar
2 tbsp salted shrimp
2 tbsp korean fish sauce
(5) Wash wilted cabbage and squeeze as much water from them.
Put back into the bowl.
Toss in spring onions
(6) Pour (4) over (5)
