- 1 Napa Cabbage, quartered and chopped
- 1/2 onion, quartered
- 1 bunch green onions, chopped into 1″ pieces
- 2-3″ piece of ginger
- 3 Tbsp Himalayan Pink Salt, divided
- 3-4 purple carrots, peeled and rinsed
- 1 3-4″ portion daikon radish (about 1 cup sliced)
- 1 large green apple, diced
- 1 Tbsp Coconut Aminos
- 1/4 cup water (to puree apple, ginger & onion)
- 1 Tbsp black pepper
- 1-2 Tbsp sichuan/sechuan peppercorns
- 1 tsp turmeric (optional: looks gross until the purple carrots bleed into the rest of the jar)
- Gallon jar with or without airlock or a 2 quart jar (I use a giant pickle jar for this)
- fermenting weight(s)
- Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180ºF for 5 minutes.
- Wash and quarter cabbage lengthwise, then chop to desired length. Thicker is more authentic (about 1 inch), but I chopped mine to about a half inch. Place in a large bowl, toss with 2 Tablespoons kosher salt and set aside for at least 30 minutes to an hour for it to begin to ferment.
- Slice the radish in sticks and set aside.
- Peel and slice the carrots in rounds or sticks and set aside.
- Halve the onion and quarter it, reserving for the blender.
- Chop the tops off the green onions/scallions and cut off the whites. Reserve the whites for the paste and chop the greens in one inch sections.
- Quarter or dice the apple so the blender can handle it.
- Chop the Ginger a bit and combine with the apple, onion scallion whites, sichuan peppercorns, black peppercorns, 1 Tbsp pink salt and optional turmeric in the blender with the water and coconut aminos. Blend until smooth.
- Rinse the cabbage, drain and then add all the ingredients to the large bowl and toss together.
- Carefully scoop the mixture into the sanitized jars and beat down with a wooden spoon or french rolling pin until you have at least 2″ space at the top. There is an actual tool for this but as I try my best to be minimalist I use what I have. Now don’t freak out! You don’t need brine for this one as it ferments better in its own juices and the salt. Really. Set the fermenting weights or a ziplock full of water (sealed) and close the lid.
- Leave for a week or so to culture fully.