– Napa cabbage – Flaky sea salt – Julienned daikon – Julienned carrots – Leeks – Scallions – Apple
Cut the cabbage into quarters lengthwise. Remove the cores and thinly slice the cores. Roughly chop the rest of the cabbage into 1-inch pieces.
Pile all of the cabbage into a huge bowl or basin; you can also use your sink if it has a stopper.
Sprinkle the salt over the cabbage and cover with cold water. Every 30 minutes or so, turn the cabbage over with your hands to distribute the salt evenly. Massage the leaves with your hands to expel more moisture each time.
After 1 1/2 to 2 hours, strain the cabbage in a large colander and rinse with clean cold water. The leaves should be soft and limp, and the volume of cabbage reduced by half.