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.