Step 1

Remove the outer leaves of the cabbage and set aside. Chop the remaining cabbage in to 1-inch pieces.

Step 2

Transfer the cabbage to a large bowl or container (large enough to hold the cabbage) and add enough water to just cover. I find 10 cups is usually enough. Add 1 cup (10 per cent) of fine salt and stir the mixture well with your hands until the water is salty and the leaves are covered. Add the spring onions to the mixture. Set aside, covered, for 3 to 4 hours or until the cabbage is tender.

Step 3

Meanwhile make the kimchi paste. Combine the glutinous rice flour and the ⅓ of a cup of water in a saucepan and heat it over low to medium heat, stirring constantly. Heat until the mixture thickens to a smooth paste. It will look like thick glue. Remove from the heat to cool.

Step 4

Add the rice flour paste and the remaining kimchi paste ingredients to a processor and blend to a smooth paste. Set aside.

Step 5

After the cabbage has been salted and is tender, drain it. Taste a cabbage leaf and if it is too salty give the cabbage a super quick rinse (don't wash away all the salt!) and drain well.

Step 6

Put on a pair of disposable kitchen gloves.

Step 7

Transfer the cabbage and spring onions back to the bowl and add the kimchi paste. Massage the paste in to the vegetables really well making sure they are all well coated.

Step 8

Still wearing gloves transfer the kimchi in to clean jars making sure to fill in any gaps or air bubbles. Press down as you go. Leave a 1-inch headspace between the kimchi and the jar's opening. Fold one of the outer cabbage leaves we set aside earlier over the top of the kimchi to hold it down and seal with a lid.

Step 9

Place the sealed jars on your kitchen counter away from direct light for 3 to 5 days to ferment. If the weather is hot only ferment for 1 to 2 days. Store in the refrigerator for 4 to 6 months. You can ferment your kimchi in the fridge rather than on the counter. Simply pop the prepared jars in the fridge to ferment for 2 to 3 weeks.