Kimchi

Serves 1
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Directions

  1. 1Cut the Napa cabbage in half and cut out the core.
  2. 2Cut the cabbage into small pieces, ensuring each piece has both root and leaf.
  3. 3Place the cut cabbage in a big bowl.
  4. 4Add gochugaru (sea salt) to the cabbage.
  5. 5Add more cabbage on top of the salt.
  6. 6Add more salt (about 50 grams).
  7. 7Add the rest of the Napa cabbage.
  8. 8Add 4 cups of water.
  9. 9Add a little bit more salt on top.
  10. 10Place something super heavy on top of the kimchi to brine the cabbage.
  11. 11Let the cabbage sit for about 30 minutes.
  12. 12Pour out the liquid from the cabbage.
  13. 13Flip the cabbage over and let it sit for another 30 minutes.
  14. 14Combine 150 grams of onion, 4 tablespoons of garlic, half a tablespoon of ginger, 150 grams of Korean pear and apple, 1/4 cup of shrimp paste, and 1/4 cup of fish sauce in a blender.
  15. 15Blend the ingredients until smooth.
  16. 16Add 2 cups of pepper flakes to the blended sauce.
  17. 17Add the rest of the blended sauce to the pepper flakes and mix well.
  18. 18Stir in 3/4 cup of corn syrup.
  19. 19In a separate pot, add 2 1/2 cups of water and half a cup of rice flour.
  20. 20Stir immediately and continuously over high heat until it comes to a boil.
  21. 21Add the rice flour mixture into the kimchi sauce and mix well.
  22. 22After 1 hour, the cabbage should be pliable but still crunchy; rinse the kimchi twice to remove all salt.
  23. 23Drain the kimchi completely for at least 30 minutes.
  24. 24Combine the Napa cabbage with the prepared kimchi sauce and mix thoroughly.
  25. 25Add buchu to the kimchi (don't forget this step!).

Ingredients

  • 7 pounds Napa cabbage
  • gochugaru (sea salt)
  • 50 grams salt
  • 4 cups water
  • 150 grams onion
  • 4 tablespoons garlic
  • 0.5 tablespoons ginger
  • 150 grams Korean pear and apple
  • 0.25 cup shrimp paste
  • 0.25 cup fish sauce
  • 2 cups pepper flakes
  • 0.75 cup corn syrup
  • 2.5 cups water
  • 0.5 cup rice flour
  • buchu

Equipment

blenderbig bowl

Tips

  • If you don't have rice flour, you can blend a bowl of rice with a little water for the same effect.
  • Rinse the kimchi twice to remove excess salt.
  • Drain the kimchi for at least 30 minutes to help the sauce stick better.
  • Add more seasoning if needed until it's perfecto.
  • Don't forget to add buchu to your kimchi.

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