Servings: 1

Time for preparing: 4 hours

INGREDIENTS:

cabbage 2700 g

onion 200 g

daikon 180 g

fish sauce 120 ml

red pepper flakes 100 g

carrot 90 g

garlic 55 g

ginger 50 g

rice flour 2 tbsp.

sugar 2 tbsp.

water 480 ml

salt taste

PREPARATION:

Cut the cabbage into 4 pieces. Rinse in cold water. Then let the excess water drain off.

Sprinkle each leaf with salt. Leave the cabbage for 2-3 hours, turning it over every 30 minutes.

Pour rice flour into a saucepan with cold water, mix.

Put on fire, stirring constantly, bring to a boil, add sugar, stir, remove from heat, let cool.

Cut daikon, carrots into thin strips, chop green onions coarsely.

Coarsely chop the onion and ginger. Grind onion, ginger, garlic in a blender.

Add fish sauce, red pepper, vegetables to rice "jelly", mix well.

Rinse salted cabbage well in cold water to get rid of excess salt, drain excess water

Spread kimchi paste on each leaf and place the cabbage in a container. Leave at room temperature for 24 hours, then refrigerate for 2-3 days.