INGREDIENTS

1 large Chinese cabbage
3 cups cold water
½ cup Korean kimchi sea salt or ⅓ cup regular salt
7 cloves garlic, chopped
8 Tbsp gochugaru, (Korean red pepper flakes)
2 Tbsp fish sauce
1 Tbsp Korean soup soy sauce or light soy sauce
3 Tbsp Korean green plum extract (you can substitute with apricot jam)
4 to 6 spring onions, cut into halves lengthwise then cut into 2 inch(5cm) long pieces
2 tsp sesame seeds
Salt to taste

METHOD

STEP 1
Use fresh & clean cabbage & cut it into half then into quarters and remove the smaller inner leaves, and place them into a bowl & for the larger leaves, cut them lengthwise into smaller pieces. Now In a bowl of cold water, dilute the salt and add the cabbage to it, allowing it to soak for about 1 hour, ensuring you turn the cabbage after 30 mins to ensure every part is soaked thoroughly. Once done, drain the salty water and rinse the cabbage at least 3 times and place in a colander to let it drain.

STEP 2
To make the paste, in a small bowl add the gochugaru, chopped garlic, fish sauce, soy sauce and plum extract/apricot jam, & mix well adding little water to get a moist/semi wet paste consistency.

Yum