Ingredients

1head – wombok cut into big dice

1cup - salt

4Tbsp – fish sauce

5Tbsp – garlic crushed

1cup – Korean chilli powder(mild chilli powder)

2Tbsp – Sugar

2each – brown onion sliced

1cup – spring onion chopped

Rice paste = 2Tbsp rice powder and 3cups water brought to boil and cooled down

Method

- Soak the wombok in salt for about 5 hours.

- Rinse with water and squeeze tighly to remove extra liquid and place in a large mixing bowl.

- Mix all ingredients together until well incorporated.

- Taste and adjust seasoning if needed.

- Place in an airtight container and leave in room temperature for a maximum of 3 days to ferment.

- Place in the fridge and let it sit there for 3 weeks.

- Enjoy!