Preparation Steps
1
Soak the quartered cabbage in the brine solution for 4 hours, weighing the cabbage down with a heavy plate.
2
Remove and drain.
3
Place garlic cloves, rice, fermented shrimp, fish sauce, sugar, chilly paste and chilly flakes in a food processor and zap to a smooth paste.
4
Stir in spring onions.
5
Stuff the cabbage with the paste, making sure to stuff in between the individual leaves and coating every inch of it.
6
Place kimchi into an airtight container and leave at room temperature for a day before leaving it to ferment further in the fridge for at least another week before consuming.
7
I left mine for about 3 weeks.