Traditional Korean Kimchi

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Ingredients

• 6 pounds napa cabbage
• 1/2 cup Kosher salt
• 2 cups water
• 2 tablespoons sweet rice flour
• 2 tablespoons brown sugar
• Korean radish
• Green onion
• Buchu (Asian chives)
• Minari (optional)
• 1/2 cup garlic
• 2 teaspoons ground ginger
• 1 cup ground onion
• 1/2 cup fish sauce
• 1/4 cup fermented salted shrimp (Saeujeot)
• 1-2 1/2 cups hot pepper flakes

Instructions

1. Cut napa cabbage in half, salt between leaves, and soak in cold water for 30 minutes, turning every 30 minutes.
2. Make a porridge by mixing water, sweet rice flour, and brown sugar. Cook until thickened, then let cool.
3. Prepare vegetables: peel and cut Korean radish into matchsticks, chop green onion, and minari.
4. Make a paste by pureeing garlic, ginger, onion, fish sauce, salted shrimp, and hot pepper flakes.
5. Rinse salted cabbage, remove core, and mix with paste and vegetables.
6. Pack kimchi into a container, pressing down to remove air bubbles.
7. Let kimchi ferment at room temperature for 1-2 days, then refrigerate.
8. Enjoy your homemade traditional Korean Kimchi!

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