Ingredients:

  • 1 large Napa Cabbage (Baechu) about 3 lbs (1.3 kg), outer leaves removed
  • 1 cup (240ml) Kosher Salt (Diamond Crystal preferred)
  • 6 cups (1.4 L) Water
  • 1 cup (240ml) Water
  • 2 tablespoons (16g) Sweet Rice Flour (glutinous rice flour)
  • 1/2 cup (120ml) Gochugaru (Korean Chili Powder), adjust to your spice preference
  • 1/4 cup (60ml) Fish Sauce (Korean Anchovy Fish Sauce preferred)
  • 2 tablespoons (30ml) Shrimp Paste (Saewoojut)
  • 1/4 cup (40g) Minced Garlic (about 6-8 cloves)
  • 1 tablespoon (15g) Minced Ginger
  • 1/2 cup (120g) Asian Pear, peeled and grated (or apple as a substitute)
  • 1/4 cup (50g) Onion, grated
  • 1/2 cup (packed, 50g) Korean Radish (Mu), julienned
  • 4 Scallions, cut into 2-inch lengths
  • 1/4 cup (packed, 25g) Carrot, julienned

Instructions:

  1. Cut the cabbage into quarters lengthwise, then cut each quarter crosswise into 2-inch pieces.
  2. Dissolve the salt in the water. Submerge the cabbage completely in the saltwater brine. Weigh it down with a plate or bowl to keep it submerged. Brine for 1-2 hours, flipping the cabbage halfway through.
  3. Whisk the water and rice flour together in a saucepan. Cook over medium heat, stirring constantly, until it thickens into a smooth porridge. Let cool completely.
  4. Rinse the brined cabbage thoroughly 3-4 times to remove excess salt. Drain well and let it sit in a colander to remove excess water.
  5. In a large bowl, combine the cooled rice flour porridge, gochugaru, fish sauce, shrimp paste, garlic, ginger, grated pear or apple, and grated onion. Mix well until a paste forms.
  6. Add the drained cabbage, radish, scallions, and carrot to the kimchi paste. Wearing gloves, thoroughly massage the paste into the cabbage, ensuring every piece is well coated. This is where the love goes in!
  7. Pack the kimchi tightly into your container, leaving about 1-2 inches of space at the top. Press down to release any air bubbles.
  8. Leave the kimchi at room temperature (ideally around 68-72°F/20-22°C) for 3-7 days, or longer, depending on your desired level of sourness. Check it daily and push it down if the juices rise too high. You may see bubbles – that’s a good sign!
  9. Once the kimchi has reached your desired level of fermentation, transfer it to the refrigerator to slow down the process. It will continue to ferment slowly in the fridge.