Cabbage Kimchi

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
  1. Slice the napa cabbage into 4. Wash thoroughly. Set aside.
  2. Rub salt in each cabbage leaf. Transfer the cabbage in a big bowl and pour the water and soak the cabbage for 2 – 3 hours. Turn over the cabbage every 30 minutes.
  3. For the base: Combine water, glutinous flour and sugar in a sauce pan. Mix it well till the corn starch is dissolved. Turn on the heat and simmer till it thickens.
  4. Place the garlic, onion and ginger in food processor or blender to puree. Set aside.
  5. After 2 – 3 hours of soaking the cabbage. Wash it again thorough until the salt is removed. Drain the excess water. Set aside.
  6. Combine the kimchi base, pureed garlic, onion and ginger in a bowl. Add the sliced vegetables. Mix it well.
  7. Spread the kimchi base on each cabbage leaves. Transfer it in air tight container and refrigerate overnight before serving.