Lets' get straight to the point. I am craving for kimchi and the classic storebought ones won't do for me.
I prefer fresh kimchi (Baechu Geotjeori) which is refreshing and crisper in texture than the classic fermented ones (Bachu Kimchi)
I like that I get to eat it right away.

To have it fresh means I will have to make it myself.

I used dashi for the added umami flavour instead of water.
Brined shrimp paste or cincalok is optional.

The "pretty one" said craving is a serious matter that needs immediate fixing.
She is so right! and for that, I shall be kind and pass her some.


You will need:
1 head of napa cabbage
3/4 cup salt
1/4 cup fish sauce
1/4 cup minced garlic
1/4 cup hot pepper flakes
1/4 cup julienned carrot
1/4 cup sugar
1/2 cup kombu dashi or just water
1 tablespoon brined shrimp/cincalok (optional)
2 diced onion
3-inch piece of ginger
2 stalks spring onion


Methods:
1. Cut the napa cabbage lengthways and into quarters and place in a large container.

2. Add 1 cup of water and 1/4 cup of salt and mix well. Let rest for 15 mins or till the stem part of the cabbage bend without breaking. Rinse twice and drain thoroughly.

3. To prepare the paste, blend the garlic, fish sauce, ginger, diced onion, chilli flakes, brined shrimp, sugar and add water/dashi to make into a smooth paste.

4. Add the spring onion and carrot into the paste.

5. Rub the paste in between each leaf and over the cabbage. Place it in a container and store it in the fridge at all time.


Cook's note:

• This type of kimchi is meant to be consumed quick, within a week if possible.
• Increase the amount of hot pepper flakes if you can handle the heat.
• Wear gloves when rubbing in the spice paste!