Kimchi Magic Best Easy Kimchi Recipe Youll Adore

Instructions:

1. Dissolve salt in 6 cups of water. Submerge cabbage in the brine, ensuring it's completely covered. Weigh it down with a plate to keep it submerged. Brine for 2 hours, flipping halfway through.
2. Rinse the cabbage thoroughly under cold water (using the remaining 2 cups of water) to remove excess salt. Drain well. Squeeze out any excess water.
3. In a small saucepan, whisk rice flour with ½ cup of water. Heat over medium heat, stirring constantly, until it thickens into a smooth paste (about 2-3 minutes). Remove from heat and let cool completely.
4. In a large bowl, combine the cooled rice flour porridge, gochugaru, garlic, ginger, fish sauce (or substitute), and sugar. Mix well to form a paste.
5. Add the drained cabbage, onion, Korean radish, green onions, and carrot to the bowl with the kimchi paste.
6. Using your hands (gloves recommended!), thoroughly massage the paste into the cabbage and vegetables, ensuring everything is evenly coated.
7. Pack the kimchi into a clean, airtight container, pressing down to remove any air pockets. Leave about an inch of headspace at the top.
8. Let the kimchi ferment at room temperature (ideally 68-72°F/20-22°C) for 2-5 days, or until it reaches your desired level of sourness. Burp the container daily to release built-up gases.
9. Once the kimchi is fermented to your liking, transfer it to the refrigerator to slow down the fermentation process. It will continue to ferment slowly in the fridge and will keep for several weeks.