Step 1

Quarter the nappa cabbage from the stem. To do so, cut through a couple of inches down the stem using a knife and use your hands to gently pull them apart. Then in a large bowl, dissolve 80% of the sea salt in room temperature water. Add the quartered nappa cabbage in the bowl and sprinkle the remaining salt to the stem parts of the vegetable. Submerge them completely by adding a lid or weighted bowl on top. Keep this pickling process going for about 8 hours at room temperature.

Step 2

In a small pot, take water and bring it to gentle simmer. Add in the sticky rice flour and continuously stir in low heat until it thickens to glue-like consistency. Set aside to cool.

Step 3

To prepare the seasoning, blend garlic, ginger paste, pear, onion, fish sauce, tuna sauce and sugar until smooth and set aside.

Step 4

Grate the asian radish into julienne, and cut the chives into 3 inch lengths.

Step 5

In a separate large container, pour in the seasoning from Step 3, and add in the gochugaru and cooled down rice flour slurry., Mix well before adding in the cut up radish and chives. Combine everything and pat it down flat, cover the container and set aside until needed.

Step 6

Once the cabbage has been sitting in the salted water for 8 hours, take a leaf, wash and drain to see if it's salted to your liking. Leave it for a little longer as needed. Otherwise, wash them thoroughly and drain completely.

Step 7

Take each piece of the cabbage and start dressing them one leaf at a time until it is evenly smothered throughout. Once completed, optionally sprinkle some sesame seeds on top or put them in an air tight container one by one pressing them down to let any air out. It should be ready to be enjoyed in about two days at room temperature for more sour flavours, or in the fridge for more refreshing taste. Enjoy!