- 1 cabbage, roughly chopped
- 3 T salt
- 3 garlic cloves, crushed
- 1 T ginger, finely grated
- 1 - 2 red chillies, finely chopped
- 1⁄2 t chilli flakes
- 2 T fish sauce
- 3 T rice vinegar
Place the 1 roughly chopped cabbage in a bowl and sprinkle over 3T salt. Toss and cover with clingwrap.
Allow to stand for at least 3 hours, tossing every 30 minutes. Rinse the cabbage, then place in a clean bowl.
Pound the 3 garlic cloves, 1 T of finely grated ginger, 1–2 finely chopped red chillies and 1⁄2 t chilli flakes in a mortar and pestle or blend to form a paste. Add 2 T fish sauce and 3 T of rice vinegar and pound into a paste.
Coat the cabbage in the paste and store in an airtight container.
Cook's note: Not only is kimchi, a spicy fermented cabbage dish, practically Korea’s national food, it’s also listed on UNESCO’s Intangible Cultural Heritage list, a compendium of the treasures of cultures worldwide. It’s that important.