* 1 whole head of Napa cabbage (some supermarkets label as Chines Lettuce)
* 4.5 tablespoons Table salt
* 3 tablespoons ko choo kah rhoo - (ground chilli flakes)
* 5 Fat Cloves of Garlic
* Equal volume of Fresh ginger, Grated
* ½ of a ripe Pear, peeled, cored and roughly chopped
* ½ of a ripe sweet Apple, peeled, cored and roughly chopped
* ½ a medium Onion, peeled and roughly chopped
* 2 tablespoons of Nam pla
* 3 large or 5 small Spring onions, chopped

===Method===
* Chop the Cabbage into bite-sized pieces - it will further reduce in size after dehydrating
* Add the Salt to about 250 ml of warm water and mix really well. ''the quantity is not that important as it will all be discarded.''
* Place the Cabbage pieces in a large bowl, pour over the Salt liquid and toss the cabbage in the mixture.
* Cover with a Tea-towel and leave at room temperature for about 5 hours, turning once or twice.
* After 5 hours, using a Colander, rinse the Cabbage under a cold running tap to wash off all the Salt. Drain and set to one side.
* Mix the Ground Chilli flakes with about 5 or 6 tablespoons of water and mix to a paste.
* Add the Chilli paste, Garlic, Ginger, Apple, Pear and Onion to a Food processor with a blade and bland to a paste. Add a little water if it makes it easier to blend.
* Add 2 tablespoons of Nam pla to the Cabbage together with the Chopped spring onions and Garlic-Chilli paste.
* Add 250 ml of cold water and wearing rubber gloves to protect your hands, mix really well so everything is evenly combined.
* Pack the mixture into a Sterilised Kilner-type jar. Don't fill right to the top. You don't need as much room as pictured. It was the only jar I had, a smaller one would have done equally well.
* Don't close the lid, just cover with a Tea-towel and leave for 24 hours at room temperature to Ferment.
* After 24 hours, seal and store in the Refrigerator where it will continue to Ferment.
* It should last for about 1 month, the longer it is kept, the more sour it will become. Apparently, the best kimchi to use for kimchi jjigae is old, sour kimchi.

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