1 Napa/wombok cabbage
2-3 spring onions, cut into 3 cm pieces
bunch of chives, cut in 3 cm pieces
bunch of mustard leaves (optional), cut into 3 cm pieces
1 daikon radish, julienned
1/2 cup coarse sea salt
3/4 cup Korean red pepper powder*
1/2 cup Asian rice flour*
1 cups water
1/4 cup shrimp sauce*
1 tsp ginger, finely minced
1/4 cup minced garlic
2 tbsp fish sauce
1/4 cup sugar
4 tsp salt
3 cups water
1/2 onion, grated or finely sliced
*available at Asian grocery stores
Halve cabbage by cutting halfway down from root end, then ripping apart. Quarter each side in same way.
Rinse under cold water and shake dry. Sprinkle salt in between each layer of cabbage and on outside layer.
In a large container, place facedown and cover entirely with water. Leave for 6-8 hours.
Throw out water and wash each quarter thoroughly. Drain in colander for 30 minutes.
Combine all sauce ingredients in a large bowl, adding leaves last.
Place one cabbage quarter in container and spread the sauce mixture in between each layer and outside. Place face down and repeat with remaining quarters. Ensure that container is only 80% filled to avoid overflow during the fermenting process. Pour over any remaining liquid.
Cover container and leave at room temperature in shaded area for 2-3 days.
Place each cabbage quarter on cutting board and slice at 3-4 cm intervals. Store kimchi into separate glass jars and store in fridge up to 6 weeks. Flavour will continue to deepen over time. Enjoy!