Great British Chefs recipes

Ingredients

• 2l warm water
• 225g of coarse sea salt
• 2.5kg Napa cabbage, bottom trimmed, wilted and tough outer leaves discarded and rinsed well
• 2 small onions, roughly chopped
• 12 dried shiitake mushrooms
• 10 dried anchovies, (myulchi) head and guts removed
• 6 spring onions, roughly chopped
• 64 garlic cloves, 8 crushed and the rest left whole
• 1 sheet of dried seaweed, (25cm long)
• 250g of gochugaru, (Korean chilli flakes)
• 14 tbsp of fish sauce
• 10 tbsp of salted shrimp, (saewujeot), rinsed
• 4 tbsp of sugar
• 1 knob of fresh ginger, (18cm), peeled and chopped
• 3 carrots, julienned
• 12 spring onions, cut into 5cm pieces
• 200g of white radish, or mooli, peeled and julienned

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