INGREDIENTS
1/4 cup
Shrimp or smoked sardines, dried mini
1 cup
Carrot
2 cups
Daikon
24
Garlic cloves, medium
1
1-inch chunk Ginger
10
Green onions, stems
1 1/2 cups
Korean hot pepper flakes
4
heads Napa cabbage, medium
1
White onion, medium
1/2 cup
Fish sauce
2 tbsp
Brown sugar
1/2 cup
Kosher salt
2 tbsp
Sweet rice flour
2 cups
Water