Ingredients 

   1 cup sea sal

   1  cabbage, sliced ​​into 4 cm rectangular slices

    1½  tbsp salt

    ½   radish sliced ​​into ½ cm slices (about 2 cups)

    2 tbsp rice flour

    ½ cup chilli powder or to taste

    5–6 garlic cloves

     2 cm piece ginger

     ½ onion, diced

    1 tbsp  salted shrimp

     2–3 tbsp fish sauce 

     2 tbsp sugar

     3–4  spring onions, sliced


How to make 

Combine the salt with 3 cups water and stir until the salt dissolves. Pour the salt water over the cabbage in a large bowl and let stand for at least 3 hours, or until the cabbage is wilted. Wash the cabbage three times and drain well. Set aside.

    Mix the salt with the radish in a bowl, leave for 15 minutes, then drain and set aside.

     Place 1 cup water and rice flour in a small pot and bring the paste to a boil, stirring continuously. 

   This should take about 1 minute. Turn off the heat, place the rice paste into a bowl and let it cool.

   Mix the chilli powder with the rice paste and set aside. Blend the garlic, ginger, onion and salted shrimp in a blender.

    Mix all the ingredients with the cabbage in a large bowl, adding the spring onions towards the end.

     Pack the kimchi into a clean Tupperware container or a glass jar and let it ferment for 2–3 days at room temperature. Place the kimchi in the fridge until it’s fermented to your liking.