Prep time: 1 hour
Pickling: 6-8 hours
Servings: 25 minutes
-1 large napa cabbage
-1/4 (59ml) course sea salt
-1 carrot, julienned
-1 small daikon radish, julienned
-3-4 stalks spring onion, chopped
-1 red bell pepper, julienned
-3/4 cups (177 ml) course sea salt
-4 cups (946 ml) water
-4 cups (946ml) water
-1/2 korean pear, peeled and seeded
-1/2 red apple, peeled and seeded
-1 small onion, peeled
-1 tbsp (15 ml) minced garlic
-1 tsp (5 ml) minced ginger
In a large bowl, stir together 2 liters of water and the salt until it has dissolved.
Cut the root end off the napa cabbage about half way. Then rip it apart into 2 separate halves. Repeat the process for each of the halves to make four pieces of cabbage. Rinse under running water and drain. Sprinkle salt evenly over the cabbage leaves, lifting leaves to sprinkle the salt in between them. Pour the salted water over the cabbage then add cold water to cover the cabbage (*dont overfull the bowl). Weigh it down with a plate. Leave at room temperature for 6-8 hours. Flipping the wedges halfway through.
Drain and rinse the cabbage under cold water. Squeeze out excess water and drain colander for 30 minutes.
Julienne the veggies and chop in half. Add it to a bowl and set aside. This will be the stuffing mixture. Now puree the pear, apple, onion, garlic and ginger in a blender. Place the blended ingredients into a cheese cloth and tie it so the ingredients dont get into the kimchi brine. In a bowl, add the water and salt mixture until the salt dissolves. Soak the cheese cloth into the salt water. Squeeze out all the juice from the cloth to mix into the water. Set aside.
Put about a spoonful of the stuffing mixture and spread it between each cabbage leaf. Continue until you have covered each leaf with the mixture. Place the cabbage into an airtight jar or bowl and pour the kimchi brine inside. Cover it and put into the fridge for storage.