Ingredients
1 kg Wongbok cabbage
3 tbsp sea salt (this is required to soften the cabbage and kill bad bacteria. Too much salt will kill good bacteria in Kimchi so try not to increase the amount of salt)
1/2 to one big yellow pear to give sweetness and water (can be replaced with red apples. With or without skin the fruit)
6-8 cloves garlic
1/2 carrot
1/2 radish (can increase the amount if the kimchi is too salty, do not add water)
1/2 packet spring onions
4 tbsp chili flakes
1 tbsp brown sugar
5 tbsp fish sauce (Korean or 3 crab Vietnamese brand)
Method
1. Chop up cabbage into bite sized pieces and wash thoroughly. Season evenly with salt, rubbing salt with the cabbage and add in water. Leave to stand for 4 hours.
2. Mince garlic, shred carrots and radish into thin strips. Cut spring onions into smaller sections, about 3cm long.
3. Rinse cabbage 3 times thoroughly and squeeze out all water. Leave aside whilst preparing kimchi seasoning
4. Prepare the kimchi seasoning by mixing chili flakes, brown sugar and fish sauce together
5. Add in pear, carrot, radish, spring onion and garlic and mix well
6. Add in cabbage in 3 batches, mixing well after each addition
7. Taste and season more whenever neccessary. If you like it really spicy, add in more chili flakes and if you want it saltier, add in more fish sauce.
8. Store in an air-tight container and squeeze out as much air as possible. Let it rest outside under aircon environment for 2-4 hours or under room temperature for 4-8 hours for fermentation before transfer into airtight container to keep in the fridge
Note:
Wear a disposable glove when mixing the kimchi for convenience and easier mixing
The longer you store the kimchi, the more sour it gets due to fermentation. Consume the kimchi within a month.
