1 (about 1kg/2.2 lb) Chinese cabbage, also known as Napa cabbage or wombok
1/3 cup sea salt
¼ cup fish sauce
1/3 cup Gochugaru*
5 garlic cloves, chopped
1 tbsp chopped fresh ginger
1 tbsp white sugar
1 pear, peeled, chopped
1 medium (about 250g/9 oz) daikon, peeled, julienned
3 spring onions (scallions), sliced into roughly 4cm batons
Cut the cabbage into quarters lengthways and then cut each quarter into 2-3cm pieces crossways. Rinse under cold running water. Drain. Transfer to a very large bowl. Sprinkle with the salt and use your hands to toss to combine. Set aside, tossing every 30 minutes for 2 hours.
Meanwhile, place the fish sauce, chilli flakes, garlic, ginger, sugar and pear in a food processor. Process until smooth.
Drain the cabbage mixture. Rinse thoroughly (taste the cabbage to ensure the salt has been rinsed off). Rinse the bowl and return the cabbage to it. Add the daikon and spring onion.
Add the chilli mixture and use tongs or your hands (wearing gloves if desired) to massage the chilli mixture through the cabbage mixture. Taste and season with more chilli and sugar if desired. Use tongs to transfer to sterilised jars. Seal and store at room temperature for 3 days to allow the flavours to develop. Then store in the fridge for up to 6 months.
– Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store.