30min · 28 servings SERVINGS: 28 – 1 OUNCE (30 GRAMS) Equipment • Kitchen scale, ideally digital • Cutting board and chef’s knife • Large mixing bowl • Vegetable peeler and grater • 1-quart (L) wide-mouth canning jar or similar sized jar • 4-ounce (125 ml) canning jar (jelly jar) • Wide-mouth plastic storage cap (or lid and rim that comes with jar) Ingredients • 1 medium head fresh green cabbage, 2 ½–3 pounds (1 kg), 2 ½–3 pounds • 1-2 carrots • 1 bunch green onions • 1 large radish, (watermelon is nice) or bunch small red radish (You want about 1/2 cup grated radish) • 1 -inch knob fresh ginger • 2-3 cloves garlic • 1-2 teaspoons Korean red pepper powder (gochugaru) • 1 tablespoon fish sauce, optional, but highly recommended • 1 tablespoon (15 ml) iodine-free salt (