Sharing our Kimchi Recipe — Spicy, Sour and Addictive!

Ingredients:

• Napa/Chinese cabbage — 1 head
• Carrot — 1
• Spring onion — 1
• Coarse salt (rock salt), roughly 5–7 tbsp
• Garlic — 5 tbsp
• Ginger — 1 tbsp
• Fish sauce/shrimp paste — 5 tbsp
• Namjai Chili Ketchup — 4 tbsp
• Water — 500 ml
• Rice flour — 1–2 tbsp

Method:

1. Cut the cabbage into large pieces, salt generously and leave to wilt for 3–4 hours, rinsing off excess salt afterwards.
2. Make a rice-flour porridge, mix in the seasoning paste (garlic, ginger, fish sauce, chili ketchup) to form the kimchi paste.
3. Coat the cabbage, carrot and spring onion thoroughly with the paste.
4. Pack tightly into a container and leave to ferment at room temperature for at least 24 hours before refrigerating.