Ingredients
1kg Chinese cabbage or Napa cabbage
1/4 cup salt
5 green onions
Chilli paste
1 tablespoon rice flour
1 cup water
1 tablespoon sugar
10 cloves garlic
1 teaspoon ginger
1/2 medium onion
1/4 cup fish sauce
1 cup Korean hot chilli powder
Instructions
Slit and cut the cabbage into pieces and add in salt and let it rest for 2 hours, mix it every 30 minutes. In the meantime add in rice flour and water in a pot and stir constantly in medium fire, until the mixture thickens. Lastly stir in sugar and switch off fire. Allow the mixture to cool. Grind garlic, ginger, onions into paste, and add it into the cooled flour mixture. Add ¼ cup fish sauce and chilli powder stir well. Cut the green onions and add into the chilli paste mixture and keep it aside.
After 2 hours, wash the cabbage in running water thoroughly at least 3 times, until all excess salt is washed away. Take a clean bowl and add a portion of washed cabbage, then add in couple of spoons of chilli paste. Mix it well, until the cabbage is coated well, repeat this little by little until the entire cabbage is mixed. Store this in a clean glass container; press the cabbage well, so that it is packed firm and no air in between. Close the container, and leave it in room temperature for 7-10 days. Check the taste in 7 days, and if you are happy with the fermentation, store the jar in the chiller.
YIELD: 8 Servings, PREP TIME: 15 minutes, TOTAL TIME: 2 hours 30minutes
