Kimchi

Ingredients

• 3 pounds napa cabbage – quartered lengthwise
• 0.5 cups Korean coarse sea salt
• 2 cups water – for brining
• 2 tbsp sweet rice flour
• 1 cups water – for porridge
• 1 tbsp white sugar
• 0.75 cups gochugaru (Korean red pepper flakes)
• 0.25 cups Korean fish sauce
• 2 tbsp salted shrimp (saeujeot) – finely chopped
• 8 cloves garlic – grated
• 2 tbsp ginger – grated
• 12 ounces Korean radish (mu) – julienned
• 6 each scallions – cut into 1-inch pieces

Instructions

1. Split the napa cabbage lengthwise into quarters and rinse well, keeping the cores intact so leaves stay attached; drain.
2. Sprinkle the Korean coarse sea salt between the leaves, concentrating on the thick white parts. Lay the quarters in a large basin and pour the water (for brining) over. Let stand 1.5–2 hours, turning every 30 minutes, until the leaves are pliable and the ribs bend without cracking.
3. Rinse the cabbage 3 times in cold water to remove excess salt, then drain in a colander for 20 minutes.
4. In a small saucepan, whisk the sweet rice flour into the water (for porridge). Bring to a gentle simmer over medium heat, stirring, until thick and translucent, 2–3 minutes. Remove from heat and whisk in the white sugar. Cool to room temperature, 10–15 minutes.
5. In a large bowl, combine the cooled porridge with gochugaru (Korean red pepper flakes), Korean fish sauce, and salted shrimp (saeujeot). Add the garlic and ginger and stir until a spreadable paste forms.
6. Add the Korean radish (mu) and scallions to the paste and toss until evenly coated. Let stand 10 minutes to wilt slightly.
7. Gently squeeze excess water from the drained cabbage quarters. Wearing gloves, spread the paste between every leaf and over the outside of each quarter.
8. Pack the coated cabbage tightly into a clean 2-quart jar or crock, pressing to eliminate air pockets and to draw out brine. Leave 1–2 inches headspace.
9. Close the lid loosely or fit an airlock. Ferment at cool room temperature (60–70°F/16–21°C) until bubbly, aromatic, and lightly sour, 24–48 hours, pressing the vegetables down once a day to keep them submerged.
10. When the flavor is pleasantly tangy and the brine covers the kimchi, tighten the lid and refrigerate. For best flavor, wait 3–5 days before eating.
11. Serve chilled as a side or use in cooking; it will continue to slowly sour and keep for several weeks refrigerated.