500g Wombok cabbage, washed and shredded
¼ cup salt
about 12 cups cold water, plus more as needed
1 cup daikon radish, finely chopped
4 medium spring onions, cut into 1 cm battens
¼ cup korean red chilli powder
¼ cup fish sauce
¼ cup peeled and minced fresh ginger
2 garlic cloves, crushed
2 tbsp. korean salted shrimp, minced
1 tsp. raw sugar
In a large bowl combine the wombok, water and salt in a large bowl. Cover with plastic wrap and set aside for 4 hours to soak. Drain, reserving the liquid. Place wombok in a bowl.
Add garlic, ginger, chilli powder, shrimp and fish sauce to a mortar and pestle and crush. Combine with wombok, radish and spring onions.
Transfer to a 750ml (3-cup) capacity sealable glass jar. Pour over reserved liquid to cover. Set aside for 2-3 days to develop the flavours. Drain before serving.