How to Make It

1. Wash the chinese/napa cabbages and cut them in half lengthways. With a sharp knife, cut into the hard stem of the cabbage about ⅔ of the way through. Take care not to cut through completely. This will make it easier to stuff the cabbages later. Still not sure? Watch my video to see how it’s done.
2. Mix 2.5 litres of water and ½ cup of sea salt in a large pan or bowl. Stir until nearly dissolved. Add the cabbages and scatter ¼ cup of sea salt all over them. Leave for 4 hours at room temperature stirring every hour to make sure they are thoroughly marinated. When the 4 hours are up, leave the cabbages to drain in a colander for 30 minutes.
3. Peel the pear and cut in half.
4. Put the pear, garlic and ginger in a blender and whizz them up. Set them aside.
5. In a pan, mix 1 ½ cup water with the glutinous rice flour and 1 ½ tbsp of sea salt completely in a pan. Heat over a medium/high heat, bringing the mixture to the boil to thicken. It takes around 5 minutes. Once thickened, add 8 cups of water (1.75L) and stir until combined.
6. Sieve the pear, ginger and garlic mixture into the thickened sauce. Push the mixture through the sieve using the back of a spoon. This will make it super smooth.
7. Chop the spring/green onions in half lengthways, and then chop into 3cm strips.
8. Put the chopped spring/green onions, and the sliced red and yellow peppers in a bowl. Add the sugar and 1 tbsp of sea salt and mix together.
9. Stuff the drained cabbages between the leaves with the spring/green onion and pepper mixture and arrange them in a suitable container. Pour the kimchi sauce over the cabbages until the container is full. The sauce should cover all of the cabbages. Cover with the lid and leave for 1 or 2 days at room temperature and then put in the fridge. Keeping it at room temperature kick starts the fermentation. Essential for the taste! White kimchi tastes so much better after a week. You can keep it up to 8 weeks in the fridge. Now, everyone in the family can enjoy white kimchi with any of your favourite Korean dishes.