600g Chinese cabbage (cut into bite size pieces)
¼ cup salt
88g peeled yellow onion (sliced)
24g peeled garlic
¼ Korean pear (cored and diced)
½ cup Korean red pepper powder
1 tbsp cincaluk (preserved shrimps)
1 tbsp fish sauce
1 ½ tbsp glutinous rice flour
½ cup water
½ cup shredded carrot
½ cup shredded white radish
1 stalk leek (trimmed and sliced diagonally)
2 stalk spring onion (trimmed and sectioned)
- Wash and rinse the Chinese cabbage and transfer into a large basin. Add in adequate water to cover the Chinese cabbage. Stir in ¼ cup of salt and set aside for 1 ½ hours.
- In a small saucepan, add in 1 ½ tbsp of glutinous rice flour and ½ cup of water. Stir to combine. Cook over low heat until become thicken. Remove and leave to cool completely.
- In a food processor, add in sliced onion, peeled garlic and diced pear. Blend well and transfer into a mixing bowl.
- Add in glutinous rice mixture, cincaluk, fish sauce and Korean red pepper powder. Stir to combine. Add in shredded carrot, white radish, leek and spring onion. Stir to combine and set aside.
- Rinse the cabbage in cold water 3 times to clean it thoroughly. Drain the cabbage and use salad spinner to remove any excessive water.
- Add the drained cabbage into the kimchi paste prepared in step 4. Put on a hand glove and mix it by hand until everything are well mixed.
- You can eat it fresh right after making or transfer into an air-tight container and leave in the fridge until its fermented.