Ingredients:

• 2 – Chinese cabbages
• 1 – Chinese radish (daikon)
• 7 – Green Onions
• 50g – Parsley
• 10 – Flakes of Garlic
• 25g – Ginger
• 1/2 cup – shrimp sauce or fish sauce
• 1/2 cup – Ground red pepper
• 3 cups – Crystallized salt (sea salt or rock salt)
• 1 tbsp- Salt
• 1 tsp – Sugar
• 1 – Red Chilli pepper
• Roasted sesame seeds- 1tbsp
• 1 cup – Water

Method:

1. Cut the cabbage into 4 portions.
2. In about 4 litres of water, pour 3 cups of crystallized salt and mix well.
3. Soak the cabbage in this water for about 3 to 4 hours.
4. Remove the cabbage and wash it well. Drain the excess water.
5. In a large bowl, mix ground red pepper with 1 cup of water.
6. Add the shredded radish, and mix until the radish become reddish.
7. Cut parsley and green onions into 2 inch long pieces.
8. Chop garlic, chilli pepper, and ginger.
9. Add parsley, green onion, garlic, ginger, chilli pepper, and roasted sesame seeds into the mixture and blend well.
10. Add shrimp or fish sauce, 1 tbsp of salt, and 1 tsp of sugar.
11. Add this mixture between every cabbage leaf.
12. Wrap another leaf to cover the inner mixture.
13. Fill another bowl with the seasoned cabbage and cover it with a lid.
14. Keep at room temperature for about 5 hours.
15. Kimchi can be stored for up to 5 months in a refrigerator.

Recipe courtesy of Julia’s Cook