SERVES 4
1 white cabbage
3 3/4 oz salt
1 sheet dried kelp
1/2 white onion, finely grated or pureed
1 apple, thinly sliced
1 Asian pear, thinly sliced
1 red date, thinly sliced
2 tbsp pine nuts, ground
FOR THE STUFFING
2 red chillies, seeded and sliced
2 green chillies, seeded and sliced
7 oz chinese white radish, peeled and finely sliced
2oz spring onions (scallions) roughly chopped
1 tbsp grated fresh root ginger
2 red dates, seeded and sliced
1 1/2oz watercress or Korean minari, roughly chopped
1 tbsp fermented shrimps, finely chopped
1 tsp sugar
5 garlic cloves, crushed
1.Cut the cabbage in half lengthways and place on a large dish. Sprinkle the salt over the cut surface. Spray the cabbage with water, then leave for 5 hours until the leaves have softened and lost their crispness.
2. Meanwhile bring 10 cups water to the boil in a pan and add the kelp. Reduce the heat slightly and simmer for 10 minutes, then strain the stock into a bowl and set it aside. Stir the onion, apple, Asian pear, red date and a pinch of salt into the kelp stock.
3. For the stuffing, mix the red and green chillies, radish, spring onions, ginger, red dates and watercress in a bowl. Add the fermented shrimps, sugar and garlic. Then mix all the ingredients until they are thoroughly combined.
4. Rinse the cabbage and drain the leaves. Push the stuffing mixture in between the leaves, then place the stuffed halves into a bowl and pour over the kelp stock. Leave the cabbage to soak for a day at room temperature.
5. Remove the cabbage from the stock and slice each piece lengthways into quarters. Transfer to a bowl, cover and chill lightly. Garnish with pine nuts before serving.
