CABBAGE KIMCHI (POGI KIMCHI)

1. In a large bowl, stir together the warm water and 115 g (4 oz) of the salt until the salt has dissolved; let the salted water cool. Meanwhile, partially cut the cabbage(s) in half lengthways, starting from the root end and cutting about halfway to the top. Using your hands, pull the cabbage(s) apart to split in half completely. Repeat so that each half is halved in the same way, which keeps the leaves intact and whole.
2. Loosen the leaves of each wedge so that they are easy to spread. Sprinkle the remaining 115 g (4 oz) salt over and between all the leaves, salting the core area more heavily. Put the cabbage into a large bowl (use two if they don’t fit) cut-side up. Pour the cooled salted water over the cabbage, then pour enough cold water into the bowl to cover the cabbage; don’t overfill the bowl, as some liquid will be drawn out of the cabbage. Weigh down the cabbage with a plate so the wedges are completely immersed. Leave at room temperature for 6–8 hours, flipping the wedges halfway through.
3. Rinse the wedges well under cold running water and gently squeeze out any excess moisture. Put the wedges, cut-side down, in a colander and leave to drain for at least 30 minutes.
4. Meanwhile, in a small saucepan, combine the onions, mushrooms, anchovies, spring onions, the 8 crushed garlic cloves and the kelp and bring to the boil over a high heat. Reduce the heat to maintain a simmer for 20 minutes. Strain the liquid, discarding the solids and leave the anchovy stock to cool completely.
5. When the stock has cooled, in a food processor, combine the remaining garlic cloves, chilli flakes, fish sauce, salted shrimp, sugar and ginger and process until smooth. Add enough of the stock to make a smooth paste, about 475 ml (16 fl oz) total. Discard any remaining stock. Transfer the spice paste to a large bowl and stir in the carrots, spring onions and radish.
6. Rub the spice paste all over the cabbage wedges and between each leaf. Pull the outermost leaf of each wedge tightly over the rest of the wedge, forming a tidy parcel. Pack the wedges into one or more glass or other non-reactive containers with a tight-fitting lid (see Tip, below). Press a piece of clingfilm directly on the surface of the kimchi, then cover. The kimchi can be eaten at this young stage or after it sits at room temperature and starts to get sour and ‘bubble’, about 2–3 days. Store the kimchi in the fridge, where it will continue to ferment at a slower pace. I like to age mine at least 2 weeks, but it really is up to preference. Cut the kimchi before serving.

notes

While large glass jars or Korean earthenware containers are preferred for storing kimchi, they’re not always easy to find. Look in the housewares section of Asian markets for glass or plastic kimchi containers, which have become popular. You can also use any sturdy BPA-free plastic or other non-reactive container with a tight-fitting lid. You’ll need a container or containers with a total capacity of 4.5 litres (8 pints) for the kimchi.