1 l water
4 tbsp sea salt
1 kg napa (Chinese) cabbage
1 bunch spring onions
For the spice paste
2 tbsp minced garlic
3 tbsp grated ginger
3 tbsp fish sauce
2 tbsp red (Korean) chilli powder
(1 tbsp powdered chilli)
⅓ tsp smoked paprika
1 tsp sugar
Pour the water and the salt into a pot and bring up to the boil. Take off the heat and let cool to room temperature. Cut the cabbage in half and rinse the leaves. Cut into strips about 1 cm wide. Slice the spring onions and place in a bowl with the cabbage. Pour over the brine and mix well. Place a plate on top to weight the cabbage and onions down and let stand at room temperature overnight to brine.
Make the spice paste by stirring together all the ingredients in a bowl. Pour off the brining liquid, then rinse the cabbage and onions with cold water and drain. Gently stir the vegetables into the spice paste. Pack into a clean glass jar that will hold all the ingredients and close the lid. Leave the kimchi to marinate in the refrigerator for at least 72 hours.