Ingredients
Method
- Quarter the napa cabbage lengthwise and remove the cores. Cut the cabbage into 2- to 3-inch squares and place in a bowl with the carrots. Sprinkle with 1/2 cup kosher salt and massage until the vegetables are coated and beginning to wilt. Cover with cold, chlorine-free water and soak for at least 1.5 hours.
- Drain the cabbage and carrots in a strainer, allowing the brine to run off completely.
- Trim the white parts of the green onions and place them in a food processor with the garlic, ginger, miso paste, and Korean pepper powder. Process on high until mostly smooth. Add the fish sauce and a splash of pear juice, then blend until the mixture reaches the consistency of thin pancake batter.
- Transfer the brined cabbage and carrots to a large non-reactive bowl, such as glass, enamel, or stainless steel. Roughly chop the green parts of the onions and add them to the bowl. Pour the chili paste mixture over the vegetables and, wearing gloves, massage until everything is thoroughly coated.
- Pack the mixture tightly into canning jars. Place a two-piece lid on each jar, setting the ring in place without tightening it. Set the jars on a rimmed baking dish to catch overflow. Ferment at room temperature for up to 72 hours until bubbly and fragrant. Daily, use a clean chopstick or butter knife to release air bubbles and add extra brine if necessary to keep vegetables submerged.
- Store the jars on a rimmed sheet in the refrigerator for up to six months, ensuring the vegetables remain submerged. Note that the flavor will intensify as it ages.
Nutrition
Notes
If you need extra brine to keep your vegetables submerged, please combine 1 quart of cool water with 4 teaspoons of kosher salt in a quart jar with a tight fitting lid and shake until the salt is dissolved. Use it to top off the vegetables as needed.