1Prepare and salt the cabbage: Trim off the cabbage cores if they stick out too much. Split the cabbage in half, then cut a slit through the core of each half. Dunk the halves in water, sprinkle salt between the leaves, and let them rest for 2 hours, turning every 30 minutes. Wash the cabbage halves a few times under cold running water, split them into quarters, cut off the cores, rinse, and drain.
2Prepare and salt the cabbage: Trim off the cabbage cores if they stick out too much. Split the cabbage in half, then cut a slit through the core of each half. Dunk the halves in water, sprinkle salt between the leaves, and let them rest for 2 hours, turning every 30 minutes. Wash the cabbage halves a few times under cold running water, split them into quarters, cut off the cores, rinse, and drain.
3Prepare and salt the cabbage: Trim off the cabbage cores if they stick out too much. Split the cabbage in half, then cut a slit through the core of each half. Dunk the halves in water, sprinkle salt between the leaves, and let them rest for 2 hours, turning every 30 minutes. Wash the cabbage halves a few times under cold running water, split them into quarters, cut off the cores, rinse, and drain.
4While the cabbage is salting, make the porridge: Combine water and sweet rice flour in a pot, cook over medium heat for 10 minutes until it bubbles. Add sugar and cook 1 more minute, stirring. Remove from heat and let cool completely.
5While the cabbage is salting, make the porridge: Combine water and sweet rice flour in a pot, cook over medium heat for 10 minutes until it bubbles. Add sugar and cook 1 more minute, stirring. Remove from heat and let cool completely.
6While the cabbage is salting, make the porridge: Combine water and sweet rice flour in a pot, cook over medium heat for 10 minutes until it bubbles. Add sugar and cook 1 more minute, stirring. Remove from heat and let cool completely.
7Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well. Add radish, carrot, green onion, chives, and water dropwort, and mix well.
8Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well. Add radish, carrot, green onion, chives, and water dropwort, and mix well.
9Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well. Add radish, carrot, green onion, chives, and water dropwort, and mix well.
10Make kimchi: Spread kimchi paste on each cabbage leaf, wrap it into a small packet, and put it into a jar, plastic container, or onggi.
11Make kimchi: Spread kimchi paste on each cabbage leaf, wrap it into a small packet, and put it into a jar, plastic container, or onggi.
12Make kimchi: Spread kimchi paste on each cabbage leaf, wrap it into a small packet, and put it into a jar, plastic container, or onggi.
13Eat right away or let it sit for a few days to ferment. Once fermented, store in the refrigerator
14Eat right away or let it sit for a few days to ferment. Once fermented, store in the refrigerator
15Eat right away or let it sit for a few days to ferment. Once fermented, store in the refrigerator
Ingredients
6 pounds napa cabbage
6 pounds napa cabbage
6 pounds napa cabbage
0.5 cup Kosher salt
0.5 cup Kosher salt
0.5 cup Kosher salt
2 cups water
2 cups water
2 cups water
2 tablespoons sweet rice flour
2 tablespoons sweet rice flour
2 tablespoons sweet rice flour
2 tablespoons Turbinado sugar
2 tablespoons Turbinado sugar
2 tablespoons Turbinado sugar
2 cups Korean radish matchsticks
2 cups Korean radish matchsticks
2 cups Korean radish matchsticks
1 cup carrot matchsticks
1 cup carrot matchsticks
1 cup carrot matchsticks
7 green onions (scallions), chopped
7 green onions (scallions), chopped
7 green onions (scallions), chopped
1 cup chopped Asian chives (buchu), optional
1 cup chopped Asian chives (buchu), optional
1 cup chopped Asian chives (buchu), optional
1 cup water dropwort (minari), optional
1 cup water dropwort (minari), optional
1 cup water dropwort (minari), optional
0.5 cup garlic cloves, minced
0.5 cup garlic cloves, minced
0.5 cup garlic cloves, minced
2 teaspoon ginger, minced
2 teaspoon ginger, minced
2 teaspoon ginger, minced
1 onion, minced
1 onion, minced
1 onion, minced
0.5 cup fish sauce
0.5 cup fish sauce
0.5 cup fish sauce
0.25 cup fermented salted shrimp (saeujeot) with the salty brine, chopped
0.25 cup fermented salted shrimp (saeujeot) with the salty brine, chopped
0.25 cup fermented salted shrimp (saeujeot) with the salty brine, chopped