Yangbaechu Kimchi: Korean Green Cabbage Kimchi

Remove tough leaves and core, cut cabbage into 4–5 cm pieces and rinse. Cut scallions into 4 cm lengths.

Dissolve 4 tbsp salt in 480 ml water. Salt cabbage for 60–90 minutes, turning twice, until thick pieces bend slightly.

Rinse salted cabbage once in cold water and drain thoroughly.

Mix 4 tbsp chili flakes, 3 tbsp salted shrimp, 1 tbsp sugar, 1 tbsp garlic, 1/2 tsp ginger and 120 ml water.

Toss cabbage and scallions with the paste, then add 240 ml water; use clean food-safe gloves.

Pack into a clean covered container with headspace and refrigerate immediately. Serve fresh or after refrigerated maturation with clean utensils.