This pork roast with a royal crown is served with a flavorful sausage filling. For a king, it is fit!
| Prep Time: | 30 mins |
| Additional Time: | 1 day 4 hrs 20 mins |
| Total Time: | 1 day 4 hrs 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 head napa cabbage
- 3 tablespoons salt
- water to cover
- 1 cup water
- 1 cup thinly grated white (daikon) radish
- 2 green onions, sliced diagonally into thin strips
- 4 cloves garlic, minced
- 2 slices fresh ginger
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 3 pinches dried Korean red pepper threads
Instructions
- Cut cabbage lengthwise into quarters, keeping the leaves attached to the core. Rinse cabbage with cold water and liberally sprinkle 3 tablespoons salt between the leaves. Place cabbage in a large bowl and add just enough water to cover. Set aside until leaves are soft, 4 to 5 hours.
- Rinse the salted cabbage 3 or 4 times with cold water and drain in a colander for about 20 minutes.
- Combine 1 cup water, radish, green onions, garlic, ginger, sugar, 1 teaspoon salt, vinegar, and red pepper threads in a bowl. Sprinkle radish mixture between all the cabbage leaves except for the large outer leaf of each quarter. Reserve the liquid from the radish mixture.
- Peel back the large outer leaf of each quarter, without removing it from the core, and fold the inner leaves in half. Wrap the outer leaf around the inner leaves and pack the cabbage quarters into a clean 1/2-gallon jar; pour in the reserved liquid from radish mixture. Seal jars and let sit at room temperature for 1 day. Slice the wrapped cabbage quarters into 1 1/2-inch pieces.
- Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Reviews
I couldn’t find the white radish so I used my red ones from the garden. It turned out light and refreshing and it goes well with almost any meal!
I also made it with red pepper flakes (like from the pizza topping sachets). Hoping it turns out well, but won’t know until a day or two so this rating is just based on the prep.
Fun and easy, will make again. I had to substitute for a few things I don’t keep on hand. I used pickling salt, prepared horseradish sauce and sweet chilli sauce (1/4 cup each), and omitted the added sugar, salt, vinegar, radish and red peppers. I minced crystallized ginger, fresh scallions and fresh garlic. The instruction to wrap the outer leaf around the cabbage section did not make any sense to me, the leaf being much too small. I sprinkled the mixture liberally between the leaves, fanning them like playing cards, rolled each section and stuffed them in pint jars, 2 per jar. Then I turned the jars over twice per day to move the liquid around. Has just enough sweet heat for me! For the salt soak, to hold the cabbage down in the brine, a ceramic plate works, with a heavy mug or bottle on top. You will see it sink into the liquid as the cabbage wilts.
Made as written except that I used red pepper flakes instead of the threads. I would have loved to have used the threads but neither of the Asian market I went to carried them. I loved this recipe! I did think it needed more vinegar and ended up adding some but I like mine tart. Great recipe! Thanks for sharing!