Ingredients

• Ingredients 2 cabbages 3 cups Red Chilli Powder (Gochugaru) ½ cup Naturally Brewed Soy Sauce 2 cups Glutinous Rice Porridge Korean Raspberry Extract ½ cup 20g Green Sea Fingers (Cheonggak) ½ cups Cooked Soybean (boiled and mashed into a paste) Salt

Preparation

• Method Remove the base of the green sea fingers and finely chop them until they form a soft paste. Mix in a large bowl the glutinous rice porridge, red chili powder, prepared green sea fingers, prepared soybean, soy sauce and Korean raspberry extract. Season the mixture using salt (about 1 Tbsp). Leave the paste to rest for about 2 hours. Mix three handfuls of salt into a large bowl of water and soak the cabbage. Cut the cabbages vertically in half and make small cuts in the roots. Mix three handfuls of salt into a large bowl of water and soak the cabbage for a minute or so. Spread a generous amount of salt in between the leaves (coarse sea salt works best); add even more to the stems. Leave for as long as possible to rest – from 3 to 12 hours. Remove any excess brine from the cabbages and spread the prepared seasoning paste between the leaves. Cover the cabbages using the outermost leaves and store them in containers to ferment.