Weird Napa Cabbage Kimchi (Tongbaechu)

Note 1 : Inspired by <https://www.maangchi.com/recipe/tongbaechu-kimchi>

Container 5.5L air-tight

A. Cabbage

2 biji (2kg) napa cabbage

200gm garam kasar (for salting purpose)

1. Cut cabbage in half. Make a small slit at the bottom of cabbage core.

2. Salt every nook and corner, every piece of leaf. Leave a little water at the bottom of the salting bowl.

3. Salt for 2 hours in total, flip upside down every 30 minutes.

4. Rinse off all salt once done. Set aside for further use.

B. Starch

4 tbsp (40gm) rice flour

2 tbsp (20gm) fine sugar

1 cup (250ml) water

1. Combine and cook until thick and translucent.

2. Let cool before use.

C. Vegetable

2 cups (350gm) shredded radish, matchstick

1 cup (50gm) chopped chives

6 batang (140gm) spring onion, chopped

80gm shredded kale

1 1/2 cup (300gm) shredded singo pear

1 cup shredded carrot

1 cup chopped minari / daun selom

D. Seasoning Paste Blended

24 (200gm) garlic cloves

2 tsp (10gm) ginger

1 (180gm) yellow onion

1 1/2 cup (325gm) fish sauce

1 cup (120gm) cencalok (fermented shrimp)

1 cup (180gm) red pepper flakes

Original calls for 2 cups (360gm) red pepper flakes. Seems too much really.

1. Blend everything except red pepper flakes.

2. Once blended, combine with red pepper flakes and cooled down starch made just now.

3. Combine paste with other prepared vegetables.

4. Rub paste at every nook and corner of the cabbage. Store the cabbage in a sterilised contained upside down. Submerge in kimchi water as much as possible.