Kimchi with Wild Garlic by Pavel Berky

Instructions

• 1
  Cut the cabbage from the core towards the leaves (about halfway) and tear it in half with your hands. Repeat the process until you get 8 equal parts that remain connected at the core.
• 2
  Dip each piece of cabbage in water, squeeze it out, and then thoroughly salt it – each leaf separately, adding more salt near the core. Let it rest for 2–4 hours until the leaves soften and can be easily bent without breaking.
• 3
  Rinse the cabbage under running water and let it drain well.
• 4
  Place garlic, ginger, onion, chili flakes, sweet paprika, and sugar into a mortar. Grind into a smooth, aromatic paste. Then stir in gochujang and fish sauce.
• 5
  Slice the radish into very thin slices (using a mandoline or peeler) and mix with a portion of the prepared paste. Leave the wild garlic leaves whole or roughly chop them.
• 6
  Gradually open each piece of cabbage and thoroughly spread the paste between the individual leaves.
• 7
  Layer into a jar or container: a piece of cabbage, a little radish, and a few wild garlic leaves. Repeat the process, pressing lightly to remove air and ensure the cabbage is as submerged as possible in its own juice.
• 8
  Close the container (not completely airtight) and let it ferment for 1–2 days at room temperature. Then transfer to the refrigerator and let it mature for at least 4 days, ideally 7 or more.