Ingredients

– 1 head of Napa cabbage
– 4 tbsp salt
– 1 Asian pear, cut into matchsticks
– 1 carrot, cut into matchsticks
– Half a daikon, cut into matchsticks
– Whites of 4 spring onion, julienne
– 10 cloves of garlic, finely cut
– 4 tbsp rehydrated dried shrimp, covered in boiling water
– Half a cup of Korean chilli flakes
– 2 tbsp sugar
– 3 tbsp fish sauce
– 1 tbsp glutinous rice flour

Method

1. Cut your cabbage into quarters and season generously with salt, making sure you get in between all the leaves.
2. Leave this uncovered at room temperate for 6 hours.
3. In a bowl mix the pear, carrot, daikon, spring onion whites, garlic, rehydrated dried shrimp, chilli flakes, sugar and fish sauce – make sure you mix well.
4. In a small saucepan over medium heat, bring to a simmer 150ml water and whisk in the glutinous rice flour. Pour this into the bowl with the vegetables and chilli flakes and mix well.
5. Rinse the salt off the cabbage and cut it into bite-sized pieces.
6. Mix the cabbage with all the other ingredients, making sure the cabbage is completely covered in the sauce.
7. Put this into a clean glass or ceramic container and leave to ferment for 3 days at room temperate. Be careful not to put a tight lid on the container as when it ferments it will produce gas.
8. After the 3 days, place the container into the fridge and it’s ready to eat after 2 weeks. This will last in your fridge for up to 6 months.

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