Ingredients

  • 1 small napa cabbage, (abt ½ kg) quartered lengthways with stems attached and washed
  • Brine solution (3- 4 liters water+ 1 ½ cups coarse salt)
  • 3 tablespoons chilly paste (reduce for less spicy)/ korean gochujang paste
  • 1/4 bowl cooked rice
  • 150 grams radish, julienned
  • 40 grams spring onions, cut into abt 2" lengths
  • 15 grams chilly flakes
  • 10 grams sugar
  • 1 whole garlic bulb, skinned
  • 2 tablespoons fermented baby shrimps/ cincalok (you can even use brined fish/anchovies)
  • 1/8 cup fish sauce

Ready In 45 Minutes

Servings: 1

Cooking Instructions

Step 1

  • Soak the quartered cabbage in the brine solution for 4 hours, weighing the cabbage down with a heavy plate.
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  • Length: 240 minutes

Step 2

  • Remove and drain.

Step 3

  • Place garlic cloves, rice, fermented shrimp, fish sauce, sugar, chilly paste and chilly flakes in a food processor and zap to a smooth paste. Stir in spring onions.
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Step 4

  • Stuff the cabbage with the paste, making sure to stuff in between the individual leaves and coating every inch of it.
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Step 5

  • Place kimchi into an airtight container and leave at room temperature for a day before leaving it to ferment further in the fridge for at least another week before consuming. I left mine for about 3 weeks.
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