Homemade Napa Cabbage Kimchi

Slice cabbage leaves in half, then chop into 2–3 inch pieces. Toss with coarse salt and let sit for 1.5–2 hours, mixing occasionally. Rinse twice, squeeze out excess water, and leave to drain in a strainer.

In a saucepan, combine add rice flour and water. Cook over medium heat, stirring continuously until it bubbles and thickens. Set aside to cool.

In a blender, add Korean pear, gochugaru (Korean chilli flakes), garlic, ginger, fish sauce, and cooled rice paste. Blend into a smooth paste.

In a large bowl, toss the cabbage, Chinese chives, and chilli paste until evenly coated. Use gloves to mix thoroughly. Pack tightly into a clean, dry, sterilised container, pressing down to remove any air pockets. Leave at room temperature in a dark place for 24 hours, then transfer to the fridge. It’s ready to eat, but tastes best after a few days.