By Margarita Lee
- 1 head Chinese cabbage, sliced into 2” lengths
- 8 cups Water
- 1 cup Coarse Sea Salt
- 1 Onion, thinly sliced
- 1 bunch Spring Onions, sliced into 2” lengths
- 20 dried Anchovies
- 2 cups Water
Kimchi Paste (C):
- ½ Onion, diced
- 5 cloves Garlic
- 1” small piece of Ginger, diced
- 1 cup Cooked Rice
- ½ Sweet Pear, peeled and diced
- ⅔ cup Korean Chilli Flakes
- 3 tbsp Fish Sauce
- 2 tbsp Korean Salted Shrimp or Cincalok
- 3 tbsp Sugar
- Dissolve the coarse sea salt with the water in a large bowl. Add in the cabbage slices and toss to mix. Press top so the liquid will seep through the cabbage.
- Leave cabbage in mixture for minimum 1 hour or until leaves have wilted. Toss the cabbage to ensure even distribution. Leave for another hour.
- Meanwhile, boil the anchovies with 2 cups of water. Bring to boil and simmer until reduced to 1 cup. Remove from heat and let cool.
- Remove cabbage from the solution and rinse thoroughly with running water. Drain well. Use paper towels to dry if necessary.
- For the Paste: blend the onion, garlic, ginger, pear and rice until smooth. Add the anchovy stock and pulse blender till well combined.
- Transfer paste into a medium mixing bowl and add the rest of ingredients (C). Leave for at least 10 mins so that the chilli flakes will absorb the moisture. Do not wash your blender!
- In a large airtight container, combine well-drained cabbage, spring onion, and leek or onion. Add two-thirds of kimchi paste and combine well. Add the remainder paste for additional colour and to your taste.
- Add salt to taste. Do not be concerned if it is a little saltier than expected. This helps with the fermentation process.
- Pour half cup of water into your blending container and mix in remainder paste. Pour over your vegetables.
- Let it sit at room temperature for 1 day to begin the fermentation process, then refrigerate and consume within the next 1 to 2 months.