1 pc. Napa Cabbage
1/4 cup Salt
1.5 litre Water
For kimchi base:
1 cup Water
1 tbsp. Cornstarch
1 tbsp. Brown Sugar
For the Vegetables:
1 pc. Raddish, sliced into strips
1 bunch Spring Onion, chopped
1 big Carrots, sliced into strips
Bunch of Asian Chives (optional)
For the puree:
1 1/2 whole Garlic
1 inch grated Ginger
1 large White Onion
2 tbsp. Fish Sauce
1 tbsp. Bagoong Alamang
1/4 – 1/3 cup Pepper Flakes Powder