Homemade Korean cabbage kimchi

Ingredients

• 1 head of white cabbage (pe-tsaï)
• 2 onions, finely chopped
• 4 carrots, thinly sliced
• 4 daikon radishes, finely grated
• 4 scallion stalks
• 2 cloves of garlic, grated
• 1 piece of ginger, grated
• 100 ml of Korean chili powder (gochugaru)
• 2 tablespoons of salt
• 1 tablespoon of sugar
• 100 ml of coarse sea salt
• 200 ml of boiled water, cooled
• 50 ml of Korean fish sauce
• 70 ml of water
• 1 tablespoon of rice flour

Leave the cabbage whole, and rinse it thoroughly under running water until you reach the center of each leaf. Soak it for at least 6 hours in cooled, boiled water with a generous amount of salt dissolved in it, until the cabbage is tender.

Rinse the cabbage thoroughly with clear water between the leaves to remove any salt, then drain it. You can leave it whole or cut it in half after removing the ends.

In a small saucepan, cook the 70 ml of water with the sugar and rice flour over medium heat until it thickens, then remove from heat and let cool.

Mix this dough with the chili pepper, garlic, ginger, fish sauce, salt, onion, carrot, radish, and chives.

Coat each cabbage leaf with this mixture, all the way to the center. Place the cabbage in a tightly sealed container and let it ferment for at least 48 hours at room temperature.

Once fermented, store the kimchi in the refrigerator and enjoy it as an appetizer or side dish.