Quick-Pickled Napa Cabbage

Steps

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1. 1
   Remove tough outer leaves from the napa cabbage, trim the root, and cut into quarters. Leave smaller leaves intact; gently tap larger leaves with the back of a knife to create scores for better flavor absorption.
   ▶ ≈0:06
2. 2
   Rinse the cut cabbage thoroughly under running water 2 to 3 times until clean.
   ▶ ≈0:19
3. 3
   Pour 2 liters of water into a large bowl, add 200 ml of sea salt and dissolve completely. Add the rinsed cabbage and mix well. Let brine for about 1 hour, turning 2 to 3 times for even brining. The cabbage is ready when it becomes flexible and wilts.
   ▶ ≈0:27
4. 4
   Drain the brined cabbage thoroughly without rinsing again to maintain proper seasoning balance and prevent the sauce from becoming too watery.
   ▶ ≈0:45
5. 5
   In a blender, combine roughly chopped red chili pepper, 1/4 onion, 1/4 apple, 1 tablespoon shrimp sauce, and 2 bottles of yogurt. Blend until smooth. The yogurt reduces chili powder's astringency and adds brightness rather than serving a fermentation purpose.
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6. 6
   Transfer the blended mixture to a bowl and add 2 tablespoons minced garlic. Balance the seasoning with 4 tablespoons anchovy sauce and 5 tablespoons oligosaccharide syrup. Finally, add 200 ml of red chili powder and mix well.
   ▶ ≈1:32
7. 7
   Let the chili powder sauce rest briefly to allow it to absorb moisture, then mix again thoroughly.
   ▶ ≈1:49
8. 8
   Place the drained cabbage in a large bowl, add 100 g of cut green onion, pour in all the prepared sauce, and gently toss several times until evenly coated.
   ▶ ≈2:01
9. 9
   Transfer the finished pickled cabbage to a container, sprinkle lightly with sesame seeds, and refrigerate. It is crispest when enjoyed fresh and pairs well with rice or kalguksu.
   ▶ ≈2:14