4 tablespoon of salted anchovies sauce (available in any Korean supermarket)
1/2 cup coarse salt / sea salt (for pickling)
3 tablespoon chopped garlic
2 tablespoon chopped ginger
1.5 cup chives (cut to 2 cm length)
3 tbs jullienned radish (optional)
Wash each Chinese cabbage leaves thoroughly
In a large mixing bowl, rub salt on each leaf with salt
Fill the mixing bowl with water and weigh the cabbage down with plates so that all leaves are submerged into the water. Leave to pickle for 4 hours.
Meanwhile, mix the chilli powder, salted anchovies sauce, garlic, ginger, chives and radish together into a thick paste.
After 4 hours, rinse the cabbage and squeeze out excess water.
Mix the chilli paste into the cabbage, cut to 3cm legths, arrange and put them into plastic containers. Set aside overnight
Finally, put the kimchi into the refrigerator (ideal temperature will be 4 deg celcius)and can be consumed when chilled.
Note : For those who wish to add in fermented anchovies (available in Korean supermarkets) into the chilli paste, use 2 tbs of salted anchovies sauce with 2 tbs of fermented anchovies instead of 4 tbs of salted anchovies sauce mentioned above. The kimchi can last for approximately a week.