Here’s a simple and delicious kimchi recipe using wombok (also known as Napa cabbage):

Ingredients:
– 1 medium wombok (Napa cabbage)
– 1/4 cup coarse sea salt or kosher salt
– 4 cups water

For the Kimchi Paste:
– 1 tablespoon glutinous rice flour (sweet rice flour)
– 1/2 cup water
– 2 tablespoons sugar
– 1/4 cup fish sauce (or soy sauce for a vegan option)
– 1 tablespoon soy sauce (optional for depth of flavor)
– 5 cloves garlic, minced
– 1 small onion, grated
– 1 thumb-sized piece of ginger, minced
– 4 tablespoons Korean red chilli flakes (gochugaru) – adjust to taste
– 2 tablespoons fermented shrimp (optional)
– 1-2 carrots, julienned
– 5 green onions, chopped into 1-inch pieces
– 1 small daikon radish, julienned (optional)

 Instructions:

1. Prepare the Wombok:
– Cut the wombok into quarters lengthwise, then cut each quarter into 2-3 inch pieces.
– Dissolve 1/4 cup of salt in 4 cups of water.
– Submerge the cabbage pieces in the salted water and let them soak for 2 hours, tossing occasionally to ensure even salting.
– After 2 hours, rinse the cabbage thoroughly under cold water and drain well.

2. Make the Rice Paste:
– In a small pot, mix 1 tablespoon of glutinous rice flour with 1/2 cup of water.
– Bring to a boil while stirring constantly until it thickens into a paste.
– Remove from heat and let it cool completely.

3. Prepare the Kimchi Paste:
– In a large mixing bowl, combine the cooled rice paste with sugar, fish sauce, soy sauce (if using), minced garlic, grated onion, and minced ginger.
– Add the Korean red chilli flakes (gochugaru) and mix until everything is well incorporated.
– Stir in the fermented shrimp, if using.

4. Add Vegetables:
– Add the julienned carrots, green onions, and daikon radish (if using) to the paste. Mix well to coat the vegetables evenly.

5. Mix the Kimchi:
– Wearing gloves to protect your hands from the chilli, add the drained cabbage to the kimchi paste.
– Mix everything together thoroughly, ensuring all the cabbage pieces are well coated with the paste.

6. Pack the Kimchi:
– Pack the kimchi tightly into a clean, airtight jar or container, pressing down to remove air bubbles.
– Leave about 1 inch of space at the top of the jar to allow for expansion during fermentation.

7. Ferment the Kimchi:
– Leave the jar at room temperature for 1-2 days to start the fermentation process. The time will vary depending on the temperature and how tangy you like your kimchi.
– Once it reaches your desired level of fermentation, transfer the kimchi to the refrigerator to slow down the fermentation process. It will continue to develop flavour over time.

8. Enjoy:
– Your kimchi is ready to eat right away, but it will taste even better after a few days in the fridge as the flavours meld together.

Kimchi can be enjoyed as a side dish, in stews, fried rice, or even in sandwiches!