Makes approx 1 kg

Ingredients:

1 wombok (Chinese cabbage)

1/2 cup sea salt

4 cups water

500gm daikon, peeled and shredded

1/2 tbs salt

1/2 cup water

15gm rice flour

75gm gotchujang paste

25gm miso

1tbs sugar

3 cloves garlic, crushed

25gm ginger, grated

1 bunch spring onions, green parts in 1 inch batons, white parts finely chopped

Method:

Dissolve the 1/2 cup of salt in the four cups of cold water mixing it around with your hand.

Cut the wombok in half, remove the core and cut into 1 inch squares.

Add to the salt water and squeeze with your hands for a couple of minutes to soften. Cover with a plate to keep the wombok submerged and place a weight on top such as another bowl with water in it. Leave for 2 – 3 hours.

Peel the daikon and cut into 5cm lengths. Shred or grate the daikon and toss with the 1/2 tablespoon of salt. Allow to stand for 1/2 hour. Drain and squeeze out excess liquid.

In a small saucepan, combine the water and rice flour and stir over the heat until it boils and thickens.

Mix in gotchujang, garlic, ginger, sugar, miso, and finely chopped white parts of the spring onions.

Rinse the wombok in three changes of cold water to remove the saltiness and squeeze out all excess water with your hands.

Place in a large bowl and add the daikon, spring onion batons and rice flour mixture.

Squeeze all ingredients together well and pack tightly into a sterilised glass or earthenware jar, cover with a clean cloth that will allow the kimchi to breathe, and keep at room temperature to ferment for at least 3 days.

Store covered in the fridge once fermented.

Kimchi will last for ages!

Enjoy.