3 pounds napa cabbage (about 1 large head)
4 cups water
4 tablespoons kosher salt
1 cup water
2 tablespoons sweet rice flour
6 cloves garlic, peeled
One 2-inch piece of ginger, peeled and finely chopped
1 apple, peeled and cored and roughly chopped
1/2 large yellow onion, roughly chopped
1/4 cup fish sauce
3 tablespoons jarred salted shrimp (saewoo juht)
1 tablespoon sugar (2 tablespoons if omitting rice flour paste)
1 cup gochugaru (Korean chile flakes, medium or coarse grind)
6 scallions, whites sliced, greens cut into 1 1/2-inch pieces
1 carrot, peeled, cut into thin 2-inch sticks
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