Prepare the cabbage: Slice down the middle of the core of the napa cabbage and tear the cabbage in half. Remove the core of the cabbage and cut each half into another half. Then cut each quarter into small pieces. Rinse off your cabbage really well. Add cabbage to a big bowl and cover the cabbage with salt and a little bit of water. Place something heavy on top so the cabbage doesn’t lose its juice. I placed a plate and cast iron on top. Leave the cabbage to sit for an hour to reduce and shrink.

Prepare the potatoes: While that is sitting prepare the potatoes to boil. Skin them, cut them into quarters, and put them in a pot with water to boil. Boil until they are soft.

Prepare the other Vegetables: While that is boiling prepare other vegetables to go with the cabbage. Cut the radish into small strips or cubes. Cut the scallions into quarters or long strips. You can also add carrots if you like.

Check on the potatoes: By this time the potatoes should be soft enough and you can turn off the stove to let them cool.

Prepare the paste: While the potatoes are cooling let's create the paste. Prepare the onion by cutting it into quarters and peeling the skin off 5 cloves of garlic. Place into blender with fish sauce. Blend until combined and smooth. Once you have blended those items place them into a bowl and combine them with Gochuraru. Once that is combined then rice the potatoes over the bowl and combine once again. You can also use a potato masher.

Return to the cabbage: Now that the paste is done return to the cabbage. Remove the cover and place the cabbage in a strainer. Rinse the cabbage to remove any excess salt. Be sure to squeeze any excess water from the cabbage.

Mix it all together: When your cabbage is rinsed off it is now ready to be covered in the sauce! Add other vegetables to the bowl and stir to cover everything. It can be eaten now or let sit for 24 hours on the counter to ferment.