Ingredients

3 Napa cabbages
1/2 cup rice flour
1/2 cup coarse salt
1 cup Korean chili flakes
1 apple
⁠12 cloves garlic
⁠50 grams fresh ginger
1 1/2 cups water
⁠1 teaspoon sugar
3 tablespoons soy sauce or vegan oyster sauce
1 radish cut small pieces

Preparation

Wash and cut the cabbage into half and quarter, and cut again 2-3 pieces.
Soak in water, drain, then mix with the coarse salt.
Leave to rest in a pot for 12 hours.

Afterward, rinse gently under running water and drain well.

In a saucepan, cook the rice flour with the water, stirring slowly until it thickens.
Let it cool.

Blend the ginger and garlic together.
Mix all the ingredients with the cabbage in a large bowl.

Transfer to a sealed container with an airtight lid.
Store in the refrigerator.

It is beautiful to eat immediately,
and its flavor deepens quietly with time.