Ingredients

½ a large Cabbage (400g) 

50g Salt 

1 tsp Glutinous rice flour 

20g Gochutgaru (Korean chilli flakes) 

100g (1 medium) Carrot 

4 cloves of Garlic 

20g Ginger 

Half an Onion 

Half an Apple 

½ tbsp Sugar 

Chives

Method

1. Wash your cabbage, separating the individual leaves. Sprinkle salt between the leaves and rest for 30 minutes. 
2. Set your oven to 100 degrees and sanitise your glass jar. 
3. In a food processor, blend the onion, apple garlic and ginger into a paste. Mix in the sugar, rice flour and gochutgaru flakes. 
4. Finely slice your carrots into julienne slices. 
5. Drain the cabbage water created by the salt.  
6. Chop your cabbage roughly, but keep one cabbage leaf whole for later. 
7. In a large bowl, combine the vegetables and gochutgaru paste. 
8. In a sanitised jar, pack the vegetable mix densely and use the saved cabbage leaf on top to weigh down the mix.