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1 head Chinese cabbage, cored and shredded
1 bunch green onions, chopped
1 cup carrots, grated
1/2 cup daikon radish, grated
1 tbsp. freshly grated ginger
3 cloves garlic
1/2 tsp dried chile flakes
2 tbsp. sea salt


  1. Place vegetables, ginger, red chile flakes, an sea salt in a bowl and pound with a wooden pounder or meat hammer to release juices.
  2. Place in a quart sized, wide mouthed mason jar and press down firmly until the juices come to the top of the cabbage.
  3. Cover tightly and keep at room temp for 3 days before transferring to cold storage.

Makes 2 quarts