1 cup thinly shredded/julienned Korean/white radish
3 pinches dried shredded red pepper (Korean red pepper threads)
4 cloves garlic, thinly sliced or minced
2 slices ginger
2 green onions, sliced diagonally into thin strips
1 teaspoon (5ml) vinegar
1 teaspoon caster sugar
1 teaspoon salt
1 cup (250ml) water
Directions Prep:30min › Extra time:1hr54min › Ready in:2hr24min
Cut Napa cabbage cut into quarters lengthwise. Rinse the cabbage with cold water, and liberally sprinkle salt between the leaves (leaves are still connected to core). Place quarters in a large bowl, and add enough water to just cover. Set aside for 4 to 5 hours, or until leaves are soft.
Wash the salted cabbage 3 to 4 times in cold water, and drain in a colander for about 20 minutes.
In a mixing bowl, make the stuffing by combining the shredded Korean/ white radish, shredded red pepper, garlic, ginger, green onions, vinegar, sugar, salt, and 1 cup (250ml) water.
Sprinkle the stuffing between all the cabbage leaves in one quarter except for the large outside leaf. Reserve the liquid. Peel the large outside leaf back, without removing it from the core, and fold the remaining leaves in half. Wrap the outside leaf around the other leaves, and pack into a ½ gallon (2 litre) jar. Repeat with remaining quarters. Set aside at room temperature for 1 day.