Napa Cabbage Kimchi with Radish and Salted Shrimp

What you need

• 2 kg (4 1/2 lb) napa cabbage, 1 large head
• 120 g (4 oz) coarse sea salt, plus 1 tsp for the radish
• 300 g (10 oz) Korean radish (mu), or daikon
• 250 ml (1 cup) water
• 2 tbsp glutinous rice flour
• 60 g (1/2 cup) gochugaru, Korean chili flakes
• 6 cloves garlic, peeled
• 2 cm (1 in) fresh ginger, peeled
• 1/2 onion, roughly chopped
• 1 tbsp salted shrimp (saeujeot)
• 3 tbsp fish sauce
• 1 tbsp sugar
• 4 scallions, cut into 3 cm lengths

Method

Restated from the original video

1. 1

   Quarter the cabbage lengthwise, cut out the core, then cut the leaves into 4 cm pieces.

2. 2

   Layer the cabbage in a large bowl, scattering the sea salt over each layer and sprinkling with a little water. Leave for 2-3 hours, turning every 30 min, until the thick white stems bend without snapping.

3. 3

   Rinse the cabbage in cold water three times, then drain in a colander for 30 min.

4. 4

   Cut the radish into thin squares about 3 cm across, toss with 1 tsp sea salt and leave for 15 min. Drain off the liquid.

5. 5

   Whisk the rice flour into the rest of the water in a small pan. Simmer, stirring, until it turns into a thin glossy paste, 3-4 min. Let it cool completely.

6. 6

   Stir the gochugaru into the cooled paste and let it sit for 10 min to soften.

7. 7

   Blend the garlic, ginger, onion, salted shrimp, fish sauce and sugar to a smooth purée.

8. 8

   Mix the purée into the red rice paste to make the seasoning.

9. 9

   Wearing gloves, combine the cabbage, radish and seasoning in a large bowl and rub until every piece is red. Fold in the scallions last.

10. 10

    Pack the kimchi tightly into clean glass jars, pressing down to push out air, and fill them no more than 90% full.

11. 11

    Close the jars loosely and leave at cool room temperature for 1-2 days, pressing the vegetables under the juices once a day. It is ready when it smells sour and small bubbles rise.

12. 12

    Move the jars to the fridge. The flavor keeps deepening for 2-3 weeks.

Imported from asianinspirations.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.