1 Napa Cabbage
50 g salt per 1 l water
300 g daikon
1 carrot
3 spring onions

1 onion
1 bulb of garlic
20 g ginger
70 g gochujang paste
100 ml fish sauce
1 tbsp sugar
2 tbsp rice vinegar
2 tbsp light soy sauce


Half the cabbage lengthways and cut out the hard part at the base. Soak the cabbage in salty water for at least 2 hours. Cut the rest of the vegetables in stripes.
Next, cut the onion, grate garlic and ginger, and mix well with the other ingredients into a fine paste.
Cover each cabbage leaf and the vegetables with paste and place everything into a sterilised airtight jar. Keep the jar at room temperature for 3 days to let the vegetables ferment. Afterwards, place the glas in the fridge to interrupt the fermentation and enjoy!