- 3 Florida Grapefruit, peeled and segmented
- 1 head Napa cabbage
- 80 g kosher salt
- 3 garlic cloves
- 1 tsp. ginger
- 1 tsp. sugar
- 1 tsp. Florida Grapefruit zest
- 3 tbsp. gochugaru
- 1 medium daikon, julienned
- 1 bunch scallions, chopped
Cut the cabbage in quarters and trim out the stem. Chop into bite-sized pieces. Put into a large bowl and combine with salt.Place a weight over the cabbage and leave for 1 hour or more. Move the cabbage to a colander and rinse well. Using a microplane, grate together garlic and ginger, add gochugaru and sugar and mix together well.
Combine Florida Grapefruit segments and zest and all remaining ingredients with cabbage and add in the paste. Mix thoroughly. Pack tightly into clean Mason jars and store in a cool, dark, dry place for 1 week. Move jar into refrigerator when ready. Keep refrigerated once opened.