Chinese Fermented Cabbage

Instructions

1. Prepare the cabbage
   Cut the Napa cabbage into quarters lengthwise, then slice each quarter into 2-inch pieces. Rinse thoroughly under cold water and drain well.
2. Salt the cabbage
   In a large bowl, sprinkle the cabbage with salt and massage it gently with your hands for about 3-5 minutes. Let it sit for 2 hours, tossing occasionally to distribute the salt. The cabbage will release water and become limp.
3. Create the brine
   In a pot, bring the filtered water to a boil and then let it cool completely to room temperature. This sterilizes the water for fermentation. Add 2 tablespoons of salt and stir until dissolved.
4. Prepare flavoring ingredients
   In a small pan, toast the Sichuan peppercorns over medium heat for 1-2 minutes until fragrant. Crush them slightly using a mortar and pestle. Combine with minced garlic, grated ginger, rice wine, and sliced dried chilies if using.
5. Pack the fermentation vessel
   Rinse the salted cabbage under cold water to remove excess salt. Squeeze out as much water as possible. In a clean, sterilized glass jar or ceramic crock, layer the cabbage with the spice mixture, daikon (if using), and scallions. Press down firmly to remove air pockets.
6. Add brine and weight
   Pour the cooled brine over the cabbage until it's completely submerged. Place a clean plate or fermentation weight on top to keep the cabbage below the liquid. Cover with a clean cloth secured with a rubber band to keep out dust while allowing gases to escape.
7. Ferment the cabbage
   Keep the container at room temperature (65-75°F/18-24°C) for 5-7 days. Check daily to ensure the cabbage remains submerged and to release excess gas by pressing down on the plate. Taste after 5 days - it should be pleasantly sour and slightly effervescent.
8. Store the fermented cabbage
   Once fermentation reaches your desired sourness, transfer to clean jars with tight lids and refrigerate. The fermented cabbage will keep for up to 3 months in the refrigerator, with flavors continuing to develop over time.