Napa cabbage kimchi (baechu kimchi)

Method

1. 1

   Cut the cabbage lengthways and soak it in a strong brine for 2–3 hours, turning it occasionally, until the leaves soften and release their water. Rinse well and drain.

2. 2

   Cook a thin paste of rice flour and water until it thickens slightly, then leave to cool.

3. 3

   Mix the rice paste with the gochugaru, garlic, ginger, fish sauce and sugar to make the red seasoning paste.

4. 4

   Add the grated radish and spring onion to the paste and stir.

5. 5

   Rub the paste onto every cabbage leaf by hand (ideally wearing gloves) until fully coated, then pack into an airtight container and leave to ferment at room temperature for 1–2 days before transferring to the fridge.