Ingredients

Steps

• Core the cabbage and cut into 5cm by 2.5cm pieces.
• Separate the cabbage leaves by hand.
• Cut cucumber and carrots into 6cm batons.
• Cut daikon into 3cm pieces and halve the red radishes.
• Mix vegetables with salt in a bowl and refrigerate covered overnight.
• Dissolve sugar in vinegar over medium heat in a pot.
• Simmer for 15 minutes until syrupy and set aside to cool.
• Combine the cooled syrup with salted vegetables, chilli oil, and soy sauce.
• Refrigerate in an airtight container for three days before serving.