Napa cabbage kimchi with a blended paste (Roy Choi's recipe)

Cut the napa cabbage into quarters lengthwise and soak in lightly salted water for one hour.

In a blender combine the gochugaru, onion, garlic, ginger, salt and sugar.

Add the oyster sauce, soy sauce, fish sauce, rice wine vinegar and water, and blend until as smooth as possible.

Set a cabbage quarter on a sheet pan and spread the paste with a spoon or brush layer by layer, into every crevice, corner to corner.

Cover the outside with as much paste as it will hold, massaging it in. Repeat with the remaining cabbage.

Chop chives and layer them between the cabbage leaves.

Put some paste on the sheet pan and roll each cabbage log in it. If needed to fit the jar, cut in half and coat the cut edges with paste.

Pack into a jar keeping the layers together, add any remaining bits on top with the leftover paste, and tap the jar to settle it, covered with a paper towel. Do not fill to the rim.

Keep at room temperature, burping the jar only if it looks ready to burst; then move to the refrigerator. In this video: two days out, then two weeks in the fridge.