Ok so still haven’t worked weights out. We’re gonna eyeball it. Tbh the only thing you can fuck yo is how much chilli/paste you add for spice level.
Mix 150g sweet rice flour (get it on Amazon) with 150ml of water and warm in a pan on medium heat until it form a smooth, thickish paste. Set aside.
In a food processor put 1 large Asian pear (or 2 small English pears) an shallot, about an inch of ginger, about 5-8 cloves of garlic depending kn how garlicky you want it, 5 spring onions and blitz. Transfer the paste to a non-reactive bowl.
Add the rice flour slurry to your whizzed veggies, mix and pour in around a half cup of fish sauce (or more or less) and then add in as much gojuchang (Korean chilli paste) and gochugaru (Korean chill flakes) to it according to your spice preference. Stick this in the fridge while you prep your cabbage.
for the cabbage you need Asian/napa cabbage. 1 large one will make around 2 500ml jars.
Split the cabbage into quarters and then core it. I like to chop mine into big 2 inch chunks as I don’t like to chop kimchi when it’s made. Rinse it all really well with cold water, drain roughly - it doesn’t need to be dry. Put in a large bowl and cover with either Korean salt or maldon. Rub all the salt into the cabbage for 2-4 mins. Leave it somewhere cool for a few hours to leech all the water out.
Rinse the cabbage really well and SQUEEZE IT AS HARD AS YOU CAN! Stick in the fridge.
Julienne 2 large carrots, 8-10 spring onions and mooli if you can get it (most Asian markets round me do them, if not Asda does!) about half a large mooli.
In a large bowl put the salted cabbage, veggies and pour over the whizzed veggie spice mix. Massage really well to ensure everything is coated. Pack into jars as tightly as possible and leave them somewhere cool (in a dark cupboard, garage if it’s not fridge temp) for a week.
If you have the lock top jars you HAVE to open them once a day or they burst open and it’s a terrible nightmare 😂
Taste the kimchi after a week and see if it’s sour/fizzy enough for your taste.