Kimchi

Step by step

1. 1

   Quarter napa cabbage lengthwise, sprinkle coarse salt between leaves.

2. 2

   Let rest 4 hours, occasionally turn, rinse well, squeeze.

3. 3

   Boil rice flour with water into smooth paste, cool.

4. 4

   Puree garlic, ginger and pear in blender.

5. 5

   Mix with rice paste, fish sauce, gochugaru and sugar to paste.

6. 6

   Cut radish and carrots into fine sticks, spring onions into pieces.

7. 7

   Mix vegetables with paste.

8. 8

   Spread paste generously between cabbage leaves.

9. 9

   Press into a jar so no air bubbles, seal tightly.

10. 10

    Ferment at room temperature for 2 days, then ripen further in refrigerator.