Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치)
Directions
- 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.
- 2While 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.
- 3Pour 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.
- 4Make kimchi: Spread kimchi paste on each cabbage leaf, wrap it into a small packet, and put it into a jar, plastic container, or onggi.
- 5Eat right away or let it sit for a few days to ferment. Once fermented, store in the refrigerator
Ingredients
- 6 pounds napa cabbage
- 0.5 cup Kosher salt
- 2 cups water
- 2 tablespoons sweet rice flour
- 2 tablespoons Turbinado sugar
- 2 cups Korean radish matchsticks
- 1 cup carrot matchsticks
- 7 green onions (scallions), chopped
- 1 cup chopped Asian chives (buchu), optional
- 1 cup water dropwort (minari), optional
- 0.5 cup garlic cloves, minced
- 2 teaspoon ginger, minced
- 1 onion, minced
- 0.5 cup fish sauce
- 0.25 cup fermented salted shrimp (saeujeot) with the salty brine, chopped
- 2 cups red pepper flakes (gochugaru)
Equipment
knifecutting boardlarge basinwooden spoonsmall potlarge mixing bowljarplastic containeronggi
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