This Kimchi paste enables you to craft authentic Kimchi right in your own kitchen, using a variety of vegetables of your choice. Ingredients: Ginger, Garlic, Rice flour, Stock (Shitake mushroom & Kelp), Chilli powder, Sea salt. 450g. suitable for 2Kg Chinese (Wong Bok) cabbage. All you need to do is brining cabbage. Cut your cabbage into bite size, and sprinkle 2% of sea salt of the cabbage weight. Toss them together, and brine for at least 2 hours. (Until you cannot fill any resistant when you bend the cabbage white part) Wash them till the water becomes clear, and strain them. Squeeze the water out as much as you can , and mix with the paste. You can add spring onion(sliced, 50g), daikon( sliced, 200g) or onion (Sliced, 200g)if you like, and add more pinch of salt and taste it. You can get about 1.5kg of yummy Kimchi.
