LEVEL 2 KIMCHI

Serves 1
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Directions

  1. 1Cut Napa cabbage into quarters the long way, then cut into bite-size pieces.
  2. 2Cut Napa cabbage into quarters the long way, then cut into bite-size pieces.
  3. 3Cut Napa cabbage into quarters the long way, then cut into bite-size pieces.
  4. 4Sprinkle with 1 cup of kosher salt and 1 cup of water, and mix well.
  5. 5Sprinkle with 1 cup of kosher salt and 1 cup of water, and mix well.
  6. 6Sprinkle with 1 cup of kosher salt and 1 cup of water, and mix well.
  7. 7Allow the cabbage to sit for 1 hour, mixing every 15 minutes.
  8. 8Allow the cabbage to sit for 1 hour, mixing every 15 minutes.
  9. 9Allow the cabbage to sit for 1 hour, mixing every 15 minutes.
  10. 10After 1 hour, rinse and drain the cabbage thoroughly (3 or 4 times) under cold water.
  11. 11After 1 hour, rinse and drain the cabbage thoroughly (3 or 4 times) under cold water.
  12. 12After 1 hour, rinse and drain the cabbage thoroughly (3 or 4 times) under cold water.
  13. 13On the last round of rinsing, squeeze out all the water from the cabbage.
  14. 14On the last round of rinsing, squeeze out all the water from the cabbage.
  15. 15On the last round of rinsing, squeeze out all the water from the cabbage.
  16. 16In a pot, bring water and rice flour to a boil over heat until it becomes thick.
  17. 17In a pot, bring water and rice flour to a boil over heat until it becomes thick.
  18. 18In a pot, bring water and rice flour to a boil over heat until it becomes thick.
  19. 19Once the porridge thickens, add sugar, then turn off the heat and allow it to cool completely.
  20. 20Once the porridge thickens, add sugar, then turn off the heat and allow it to cool completely.
  21. 21Once the porridge thickens, add sugar, then turn off the heat and allow it to cool completely.
  22. 22While waiting for the porridge to cool, prepare the carrots and scallions by julienning the carrots and cutting the scallions into 1-inch pieces.
  23. 23While waiting for the porridge to cool, prepare the carrots and scallions by julienning the carrots and cutting the scallions into 1-inch pieces.
  24. 24While waiting for the porridge to cool, prepare the carrots and scallions by julienning the carrots and cutting the scallions into 1-inch pieces.
  25. 25Combine fish sauce, gochurgau, minced ginger, minced garlic, and onion in a blender or food processor and blend well to create the paste.
  26. 26Combine fish sauce, gochurgau, minced ginger, minced garlic, and onion in a blender or food processor and blend well to create the paste.
  27. 27Combine fish sauce, gochurgau, minced ginger, minced garlic, and onion in a blender or food processor and blend well to create the paste.
  28. 28Combine the cooled porridge, the blended paste, and the prepared vegetables (carrots and scallions).
  29. 29Combine the cooled porridge, the blended paste, and the prepared vegetables (carrots and scallions).
  30. 30Combine the cooled porridge, the blended paste, and the prepared vegetables (carrots and scallions).
  31. 31Once everything is well combined, add it into your Napa cabbage.
  32. 32Once everything is well combined, add it into your Napa cabbage.
  33. 33Once everything is well combined, add it into your Napa cabbage.
  34. 34Enjoy immediately or refrigerate until cold before eating.
  35. 35Enjoy immediately or refrigerate until cold before eating.
  36. 36Enjoy immediately or refrigerate until cold before eating.

Ingredients

  • 5 lbs napa cabbage
  • 5 lbs napa cabbage
  • 5 lbs napa cabbage
  • 1 cup kosher salt
  • 1 cup kosher salt
  • 1 cup kosher salt
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1.5 cups water
  • 1.5 cups water
  • 1.5 cups water
  • 0.25 cups rice flour
  • 0.25 cups rice flour
  • 0.25 cups rice flour
  • 5 TBSP sugar
  • 5 TBSP sugar
  • 5 TBSP sugar
  • 0.5 cup fish sauce
  • 0.5 cup fish sauce
  • 0.5 cup fish sauce
  • 1.25 cup gochurgau
  • 1.25 cup gochurgau
  • 1.25 cup gochurgau
  • 1 TBSP minced ginger
  • 1 TBSP minced ginger
  • 1 TBSP minced ginger
  • 0.5 cup minced garlic
  • 0.5 cup minced garlic
  • 0.5 cup minced garlic
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 5 scallion, cut 1 inch
  • 5 scallion, cut 1 inch
  • 5 scallion, cut 1 inch
  • 5 carrots, julienned
  • 5 carrots, julienned
  • 5 carrots, julienned

Equipment

big bowlblender or food processorpotkimchi container

Tips

  • Use coarse Korean red pepper flakes (Gochu garu) for better texture.
  • Fresh ginger is preferred, but jarred ginger can be used for convenience.
  • Ensure the porridge cools completely before combining with other ingredients.