Ingredients:

• 1 Napa Cabbage, quartered and chopped
• 1/2 onion, quartered
• 1 bunch green onions, chopped into 1″ pieces
• 2-3″ piece of ginger
• 3 Tbsp Himalayan Pink Salt, divided
• 3-4 purple carrots, peeled and rinsed
• 1 3-4″ portion daikon radish (about 1 cup sliced)
• 1 large green apple, diced
• 1 Tbsp Coconut Aminos
• 1/4 cup water (to puree apple, ginger & onion)
• 1 Tbsp black pepper
• 1-2 Tbsp sichuan/sechuan peppercorns
• 1 tsp turmeric (optional: looks gross until the purple carrots bleed into the rest of the jar)
• Gallon jar with or without airlock or a 2 quart jar (I use a giant pickle jar for this)
• fermenting weight(s)

Method:

1. Sanitize a large 68oz jar or two roughly 2 liter jars and fermenting weights in the oven at 180ºF for 5 minutes.
2. Wash and quarter cabbage lengthwise, then chop to desired length.  Thicker is more authentic (about 1 inch), but I chopped mine to about a half inch.  Place in a large bowl, toss with 2 Tablespoons kosher salt and set aside for at least 30 minutes to an hour for it to begin to ferment.
3. Slice the radish in sticks and set aside.
4. Peel and slice the carrots in rounds or sticks and set aside.
5. Halve the onion and quarter it, reserving for the blender.
6. Chop the tops off the green onions/scallions and cut off the whites. Reserve the whites for the paste and chop the greens in one inch sections.
7. Quarter or dice the apple so the blender can handle it.
8. Chop the Ginger a bit and combine with the apple, onion scallion whites, sichuan peppercorns, black peppercorns, 1 Tbsp pink salt and optional turmeric in the blender with the water and coconut aminos.  Blend until smooth.  
9. Rinse the cabbage, drain and then add all the ingredients to the large bowl and toss together.
10. Carefully scoop the mixture into the sanitized jars and beat down with a wooden spoon or french rolling pin until you have at least 2″ space at the top.  There is an actual tool for this but as I try my best to be minimalist I use what I have.  Now don’t freak out!  You don’t need brine for this one as it ferments better in its own juices and the salt.  Really.  Set the fermenting weights or a ziplock full of water (sealed) and close the lid.  
11. Leave for a week or so to culture fully.