Kimchi

Ingredients 

• 500 grams chinese cabbage washed
• Salt to taste
• 1 tablespoon rice flour
• 70 grams white radish
• 2 spring onions
• 6-8 chinese chives
• 1/4 cup korean red chilli powder
• 1 1/2 tablespoons garlic paste
• 1 inch piece ginger
• 2 tablespoons fish sauce
• 2 teaspoons castor sugar (caster sugar)

Method

1. Quarter the cabbage lengthwise, sprinkle salt between each layer of the cabbage. Keep them in a deep container, place a flat tray on it and place a heavy weight on top. Set aside for 2-3 hours.
2. Heat a non-stick pan, add rice flour and 1 cup water and whisk till well combined. Cook, whisking continuously, till the mixture thickens.
3. Trim the top of the radish and thinly slice into roundels. Further cut into thin strips.
4. Thinly slice spring onions and cut chives into ½ inch pieces.
5. Transfer the rice flour mixture into a bowl, add Korean red chilli powder, garlic paste and grate ginger into it. Add 2 tbsps fish sauce and 2 tsps castor sugar and mix well.
6. Add the chopped radish, spring onions and Chinese chives and mix well.
7. Take the cabbage out of the container and keep them on a plate. Dip them into fresh water. Drain them and place in a sieve so that all the excess water drains away.
8. Apply the spiced rice flour mixture on each layer of the cabbage and roll. Transfer the rolls into an air-tight jar and set aside for 1 day.
9. You can now use the kimchi.