- 1 T The Killer Cook's Chow Khan Pan Asian Rub
- 1½ T gochugaru pepper flake (ifyou can not find, use 1 T Cayenne pepper and .5 T additional Chow Khan)
- 1 T Fish Sauce
- 4 cloves of garlic peeled
- 2 inches of ginger peeled
- 1 medium onion
- 1 head of napa cabbage
- 1 head of bok choy
- 2 carrots peeled and julienned
- 1 small dikon radish peeled and julienned
- 5 green onions chopped (greens only)
- 1/4 C kosher salt
- filtered water
Cut cabbage and bok choy into quarters, remove the core and cut into 2 inch strips. Place the greens into a large bowl and massage the salt into cabbages until they soften a bit. Cover with water and place a weighted plate on top. Let stand for 2 hrs or chill in refrigerator over night.
Transfer to a colander and rinse well with cold water. Rinse 3 times if soaked only for an hour or two. If left in brine overnight, rinse up to 20 minutes if left in brine overnight. Then let drain for half hour. Rinse and dry your brine bowl.
While your cabbage is in the brine, make your gochugaru paste by combining all ingredients into a food processor and pulsing till a smooth paste forms. Let it sit for 2-24 hrs for best flavor.
Squeeze out any remaining water. Return your cabbage to your large bowl, then add green onion, dikon, carrots and gochugaru paste. Gently work the paste into all the vegetables using your hands till they are all well coated. (Make sure you wear gloves this stuff stains!)
Pack into a clean 1 quart glass jar pressing down till the brine covers the mixture. Make sure you leave 1 inch of head space as you seal the jar. Let the jar stand at room temperature for 1 to 5 days. Place a plate under the jar to catch any leaking juices,you may see bubbles inside the jar and that's just nature making everything tasty!
Check it daily, pressing any vegetables down with a clean spoon to keep it under the brine (It also lets any trapped gases out). Taste it and refrigerate after it got that funk you like. (We recommend 2 days out and then another 5-10 days in the ice box before eating)