Kimchi (Korean fermented cabbage)

Instructions

1. Quarter the cabbage lengthwise. If the cabbage is particularly large, you can also cut it into smaller pieces.
   
2. Salt the cabbage by prising open each layer of leaf and liberally sprinkling salt in every layer. Once salted, place the cabbage in a large deep bowl or container, and pour over just enough water to wet the cabbage. Set aside to brine for about 4-6 hours, or until the leaves have softened but still retain some crunch.
   
3. In the meantime, make the rice flour slurry by adding all the ingredients into a small saucepan. Whisk continuously while bringing to the boil over medium heat. Continue to cook, whisking, until the slurry thickens, then remove from the heat and set aside to cool.
   
4. Make the kimchi paste by adding all the ingredients into a high-powered blender and blend until smooth.
   
5. Add the remaining vegetables into a large bowl with the kimchi paste and rice flour slurry, and mix until well combined.
   
6. Rinse the salted cabbage under cold running water and squeeze gently to get rid of any excess water. Spread handfuls of the vegetable mixture over every leaf, making sure to add some of the cut vegetables into every layer. Repeat this across all the cabbage sections.
   
7. Place the marinated cabbage in a glass or ceramic container. Cover, and leave out at room temperature for 1-3 days to ferment, before placing it in the fridge to store. You will know it's ready for the fridge when the cabbage starts to sour and take on a tang. The kimchi will keep in the fridge for several months.