Yeolmu and Young Napa Cabbage Kimchi, Half Batch

Trim leaves and roots and cut the greens and cabbage into 7–8 cm sections. Soak separately in water for about 10 minutes, then rinse gently several times to remove soil.

Salt greens with 3 tbsp coarse salt dissolved in 2 cups water; salt cabbage separately with 1½ tbsp salt in 1 cup water. Leave 40–60 minutes, turning gently.

Stir 1 tbsp wheat flour and 1 cup water in a saucepan and simmer while stirring into a thin paste; cool completely.

Coarsely blend 3 red chilies, 5 garlic cloves, ginger, 2 tbsp salted shrimp and 1/4 cup water. Stir in cooled paste, 2 tbsp fish sauce, 1½–2 tbsp gochugaru and 1½ tsp sugar.

Rinse salted greens gently and drain. Cut scallions into 3 cm lengths and slice onion. Add vegetables in batches and fold in the dressing gently without bruising.

Pack in a clean kimchi container with headspace, leave only a few hours in a cool room, then refrigerate. Allow several days of cold ripening. Discard any moldy or slimy batch.