INGREDIENTS
1
medium Napa cabbage, about 2 lbs (savoy, green or any combo works too)
1/4 cup
kosher, sea salt or other coarse salt
6
cups water
3/4
sweet apple (I used fuji), chopped
1/2
small white onion, chopped
1 1/2
inch ginger, chopped
1
– 2 cloves garlic
3 tbsp
Korean chili powder (gochugaru) or 1 tablespoon each cayenne & Hungarian paprika
3
– 4 scallions (green onions), sliced 1 inch