Make the marinade paste base without the peppers first. Make anchovis fish paste, ferment a week in your pantry, add crushed garlic and crushed ginger, chopped white shallots, add fermented shrimp paste, mix till smooth. Now add coarse Himalayan sea salt. Mix well.

Do the kim chi pepper paste taste test. Beat egg, fry in cast iron skillet, cool, cut in thin strips. Brush first egg strip with Tbs of sauce made from all marinade ingredients and half teaspoon of pepper sauce, taste. Keep adding pepper paste sauce (gochujang) in half teaspoons till perfect. One tablespoon is equal to six half teaspoons. Our own ratio is equal amounts of pepper sauce to all other sauce ingredients.

Rinse, drain the cabbage quarters. With 2” food brush, cover each leaf with pepper paste/ salt mix. Also brush the cut edges of the cabbage. Lay cut face up..

Store one week on half size baking tray in cold oven to get fermentation going. 65F degrees or lower is ideal. Drain run off juices daily into jar, boil and cool.