Hot Korean Pickle

Hot Korean Pickle


  • 2 pounds Napa cabbage-quartered and sliced into 1-1/2" pieces
  • 1/4 cup Kosher salt
  • 5 scallions, finely chopped
  • 3/4 cup shredded carrot
  • 1/2 tsp fresh grated ginger
  • 1-2 Tbsp minced fresh garlic
  • 3/4 tsp sugar
  • 6 Tbsp red pepper flakes {or more to taste}
  • 1 Tbsp salt


Put cabbage in a large bowl and add Kosher salt. Toss so cabbage is coated evenly. Let stand for 30 to 60 minutes, tossing a few times during that period. Rinse in cold water and drain.Toss with remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover {about 3 cups}. Allow to sit on the counter for 2 to 5 days, then refrigerate, covered in the crock or individual glass jars. NOTE: to make milder decrease red pepper to your taste.

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