Directions
- 1Cut the Napa cabbage in half and remove the core.
- 2Chop the cabbage into bite-sized pieces.
- 3Place the chopped cabbage in a large bowl and generously salt it.
- 4Place a heavy Dutch oven or any heavy object on top of the salted cabbage to press it down for one hour.
- 5Add one whole onion, half an Asian pear, a handful of frozen garlic, ginger paste, and a big tablespoon of shrimp paste into a food processor.
- 6Pour a quarter cup of fish sauce into the food processor.
- 7Blend all ingredients in the food processor until smooth to create the kimchi paste.
- 8Pour the blended paste into a large bowl.
- 9In a saucepan, add 2 cups of water and a third cup of sweet rice flour.
- 10Simmer on low-medium heat until the mixture thickens, stirring continuously.
- 11Add a quarter cup of sugar to the rice paste mixture and mix it in.
- 12Turn off the heat and let the rice paste cool.
- 13Once cooled, pour the rice paste into the bowl with the kimchi paste.
- 14Add one cup of Gochugaru (Korean pepper powder) to the bowl.
- 15Add chopped carrots, green onions, and daikon to the kimchi paste mixture.
- 16Thoroughly rinse the salted cabbage in a sink with running water.
- 17Drain the cabbage and let it dry for an hour or press with paper towels.
- 18Add a thick layer of kimchi paste to the rinsed cabbage in a large bowl.
- 19Mix the kimchi paste and cabbage thoroughly using gloved hands.
- 20Press down the kimchi into a container.
- 21Cover the container and leave it out for 24 hours.
- 22After 24 hours, place the kimchi in the refrigerator.
Ingredients
- 1 Napa cabbage
- 0.25 cup salt
- 2 cups water
- 0.33 cup sweet rice flour
- 0.25 cup sugar
- 1 whole onion
- 0.5 Asian pear
- 6 cloves garlic
- 2 tbsp ginger paste
- 1 tbsp shrimp paste
- 0.25 cup fish sauce
- 1 cup Gochugaru (Korean pepper powder)
- carrots
- green onions
- daikon
Equipment
knifecutting boardlarge bowlheavy Dutch ovenfood processorsaucepanwooden spoonmeasuring cupkitchen glovescontainer with lid
Tips
- Be generous with the salt as it will be washed off later.
- Ensure the cabbage is thoroughly rinsed to remove all salt.
- Let the kimchi sit for a minimum of 3 days before eating.
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