iBaechu Kimchi

1. Split the napa cabbage quarters lengthwise to loosen the leaves without detaching them fully. Sprinkle Korean coarse sea salt generously between every leaf, using all the salt. Stack in a large nonreactive basin and let sit 6–8 hours, turning every 2 hours, until the leaves are pliable and the thick white ribs bend without cracking.

2. Rinse the salted cabbage thoroughly to remove excess salt, then drain cut sides down in a colander 30–60 minutes until no water drips and the leaves feel lightly damp.

3. In a small saucepan, whisk the sweet rice flour into the water. Bring to a gentle simmer over medium heat, stirring constantly, 3–4 minutes until thickened and translucent. Transfer to a bowl and cool to room temperature.

4. Stir gochugaru, fish sauce, salted shrimp, garlic, ginger, and sugar into the cooled rice porridge to make a thick, spreadable paste. Let stand 10 minutes so the chili flakes hydrate.

5. Add the Korean radish and scallions to the paste, mixing until evenly coated.

6. Squeeze excess moisture from the drained cabbage. Wearing gloves, spread the seasoning paste between every leaf of each quarter, concentrating a little more on the thicker stem ends.

7. Pack the coated cabbage tightly into a clean, airtight container or jar, pressing firmly to expel air until liquid rises and just covers the packed vegetables. Leave about 1 inch headspace.

8. Cover loosely and ferment at cool room temperature (60–68°F/16–20°C) for 24–36 hours, until small bubbles form and a clean, pleasantly sour aroma develops. Seal and refrigerate; it is best after 5–7 days and continues to mature for several weeks. Keep submerged and use clean utensils; consume within 3 months.