Side Dish


  • 4 medium sized Napa cabbages
  • 2 medium sized white radishes
  • 2 cups salt
  • 1 medium sized ginger
  • 10 cloves garlic
  • ½ fuji apple
  • ½ yellow onion
  • 1 cup fish sauce
  • 1 cup red pepper flakes
  • ½ cup sesame seeds

Napa Cabbage Salting Instructions
  1. Cut each whole Napa cabbage piece at the base and split into halves. Cut off just enough of the base of each cabbage piece so the leaves do not separate.
  2. Soak the Napa cabbage in a light salt water bath overnight for 18 hours. When making the salt water bath, add only enough salt so that the water tastes like sea water. Adding too much salt will make the Napa cabbage too soft.
  3. Rinse Napa cabbage pieces 3-4 times in cold water to remove as much of the salt from the leaves as possible. Place in strainer and set aside.
Radish Marinade Preparation
  1. Slice 2 medium sized white radishes into long, thin strips using a mandolin. When the radish pieces get too small, add the remaining small chunk of radish to the bowl to prevent cutting your fingers in the mandolin. The small radish chunks will slowly ferment and marinate with the Napa cabbage.
  2. Cut a medium sized piece of ginger into small chunks, prepare 10 cloves of garlic, cut ½ fuji apple into small chunks, and ½ yellow onions into small chunks.
  3. Place ginger, garlic, apple, and onion chunks into a blender. Add 1 cup of fish sauce and blend until all the chunks turn into a creamy paste.
  4. Add the blended mixture, 1 cup of red pepper flakes, and ½ cup of sesame seeds to the sliced radishes. Mix thoroughly by hand and let the marinade sit until the radish slices become softer. The radish marinade should be ready in about 1 hour but it is ideal to let the radish marinade should sit overnight in a cool area.
Napa Cabbage Marinating Instructions
  1. Rub the radish marinade between the leaves of each cabbage piece as well as on the outside until each cabbage piece is a rich red color. Make sure to stuff some of the radish marinade between the leaves.
  2. Tightly wrap each cabbage piece and place into a large container. Place the larger cabbage pieces at the bottom of the container since these pieces will take longer to ferment and ripen. Also, make sure to leave enough space at the top of the container because liquid will rise to the top during the fermentation process and may overflow from the container.
  3. Place the container the refrigerator for 1-2 weeks until ready.
Serving Instructions
  1. When ready, cut the Napa cabbage into 1-2″ sized pieces and place in a serving bowl.