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Kimchi (Korean Fermented Spicy Cabbage)

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Kimchi (Korean Fermented Spicy Cabbage)

Directions

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Ingredients :

  • 3 heads napa cabbage
  • 3 cups water
  • 4 cups coarse sea salt
  • 3 cups water
  • 3 tablespoons sweet rice flour
  • 1 yellow onion
  • 12 cloves garlic
  • peeled
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon water
  • or as needed
  • 4 cups Korean red chile flakes (gochugaru)
  • ½ cup fish sauce
  • ¼ cup dried salted shrimp (saeujeot)
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame seeds
  • or more to taste
  • 2 cups Korean radish
  • cut into matchstick-size pieces
  • 3 green onions
  • cut into 2-inch pieces
  • Methods :

  • Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
  • Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
  • Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
  • Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
  • Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
  • Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
  • Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
  • Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.
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