Directions

To Prep

1. Cut a whole wombok/napa cabbage into quarters 8 parts and chop into rectangles.
2. Pour salt over cabbage in a large bowl and let it stand for at least 3 hrs or until the cabbage is wilted. Wash cabbage three times, drain well and set aside.
3. Mix 1½ tbsp salt to sliced mu (radish) bowl, leave for 15 mins, drain and set aside.
4. Make rice paste by mixing water with rice flour in a small pot. Bring the paste to a simmer, stirring constantly. This should only take a few mins. Turn off the heat a set rice paste aside to cool.

To Make

1. Mix gochugaru (Korean chilli powder) with rice paste. Set aside.
2. Blend garlic, ginger, onions, salted shrimp and fish sauce in a blender or a stick blender.
3. In a large mixing bowl, thoroughly mix all ingredients together. Towards the end, add green onions and mix briefly.
4. Pack kimchi into a clean glass jar to about 85% – 90% full and let it ferment for 2-3 days at room temperature. Place kimchi in the fridge when it’s fermented to your liking.