Kimchi (Korean fermented spicy cabbage)

Method
Prep:1hr  ›  Cook:10min  ›  Extra time:2days8hr15min  ›  Ready in:2days9hr25min 

1. Remove discolored, bruised outer leaves of Chinese leaf cabbage and rinse cabbage under cold water. Cut cabbage head into 5cm pieces.
2. Divide 700ml water among 3 bowls. Stir 250g salt into each bowl of water. Sprinkle the remaining 250g sea salt over cabbage.
3. Place salted cabbage in the 3 bowls of salted water until partially submerged; let sit 6 to 12 hours.
4. Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
5. Combine 700ml water and rice flour in a saucepan; bring to the boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
6. Combine onion, garlic, ginger and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
7. Pour chilli flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, dried shrimp, brown sugar and sesame seeds until well mixed. Add radish and spring onions and mix well.
8. Coat each cabbage piece with chilli mixture by using your hands. (Plastic or clean rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

Note:

Most of the salt is washed off, so the actual amount of salt consumed will vary.