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Let it sit for 10 minutes so the chili flakes will absorb the moisture.
Kimchi recipe purple cabbage. This is to draw the water out of the cabbage so it becomes soft and tender. After 2 hours tip into a colander rinse well under cold running water and drain well. Mix the chili pepper flakes gochugaru saeujeot sugar garlic and ginger with 1 2 cup of water.
Cover loosely with a clean tea towel and leave for 2 hours to allow the salt to draw out the moisture. Place in a large bowl sprinkle with the salt and toss with your hands until the cabbage is coated. Smoosh and mix the cabbage and salt water until the salt is combined and the cabbage is submerged.
Add the kimchi paste to the cabbage. Cut cabbage in half and remove the core with a v shaped cut that is my practice but you may opt to retain it by shredding matchstick cutting or using in another dish like soup 3 quarter the cabbage cut the quarters in half and thin slice. Add the reserved stock and puree until smooth.
Place cabbage in large bowl and cover the top surface with sea salt like a quarter to a half cup of salt. The size isn t that important as it s more of an aesthetic decision that anything else. Weight it with a plate and a heavy object for one hour in the fridge keeping the cabbage pieces down under the brine.
Drain the water from the cabbage. Transfer the puree into a medium size mixing bowl and add the rest of the filling ingredients mix well. Add the chopped scallions the gochugaru mix and 1 cup of water to the salted cabbage.
Leave to sit and tenderise for 3 to 4 hours. Add to bowl 4. Gently wash the daikon and cut it into strips about 1 4 x 1 8 x 1 1 2.
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