So I started out with the Napa cabbage which weighed, give or take, 4lbs. Cored up it filled two bowls like this
After it had been salted for one and a half hours with attention every 30 minutes two bowls shrank down to this
While the cabbage was enjoying itssalt bath I made a porridge of sweet rice flour water and sugar. I cooled this down then added the Korean hot pepper flakes.
I had also made a slurry of garlic, ginger, a couple of shallots and fish sauce in the mini food processor. I made some julienned daikon, carrots and scallions.
After one and a half hours cabbage was thoroughly rinsed and drained and then all the bits and pieces were combined.
Wearing gloves I gave everything a thorough massage before stuffing it into sterilized jars.
note the neat burpable lids (a gift from Kerry's recent perilous travels).
