1Cut the Napa cabbage in half and cut out the core.
2Cut the Napa cabbage in half and cut out the core.
3Cut the Napa cabbage in half and cut out the core.
4Cut the cabbage into small pieces, ensuring each piece has both root and leaf.
5Cut the cabbage into small pieces, ensuring each piece has both root and leaf.
6Cut the cabbage into small pieces, ensuring each piece has both root and leaf.
7Place the cut cabbage in a big bowl.
8Place the cut cabbage in a big bowl.
9Place the cut cabbage in a big bowl.
10Add gochugaru (sea salt) to the cabbage.
11Add gochugaru (sea salt) to the cabbage.
12Add gochugaru (sea salt) to the cabbage.
13Add more cabbage on top of the salt.
14Add more cabbage on top of the salt.
15Add more cabbage on top of the salt.
16Add more salt (about 50 grams).
17Add more salt (about 50 grams).
18Add more salt (about 50 grams).
19Add the rest of the Napa cabbage.
20Add the rest of the Napa cabbage.
21Add the rest of the Napa cabbage.
22Add 4 cups of water.
23Add 4 cups of water.
24Add 4 cups of water.
25Add a little bit more salt on top.
26Add a little bit more salt on top.
27Add a little bit more salt on top.
28Place something super heavy on top of the kimchi to brine the cabbage.
29Place something super heavy on top of the kimchi to brine the cabbage.
30Place something super heavy on top of the kimchi to brine the cabbage.
31Let the cabbage sit for about 30 minutes.
32Let the cabbage sit for about 30 minutes.
33Let the cabbage sit for about 30 minutes.
34Pour out the liquid from the cabbage.
35Pour out the liquid from the cabbage.
36Pour out the liquid from the cabbage.
37Flip the cabbage over and let it sit for another 30 minutes.
38Flip the cabbage over and let it sit for another 30 minutes.
39Flip the cabbage over and let it sit for another 30 minutes.
40Combine 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.
41Combine 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.
42Combine 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.
43Blend the ingredients until smooth.
44Blend the ingredients until smooth.
45Blend the ingredients until smooth.
46Add 2 cups of pepper flakes to the blended sauce.
47Add 2 cups of pepper flakes to the blended sauce.
48Add 2 cups of pepper flakes to the blended sauce.
49Add the rest of the blended sauce to the pepper flakes and mix well.
50Add the rest of the blended sauce to the pepper flakes and mix well.
51Add the rest of the blended sauce to the pepper flakes and mix well.
52Stir in 3/4 cup of corn syrup.
53Stir in 3/4 cup of corn syrup.
54Stir in 3/4 cup of corn syrup.
55In a separate pot, add 2 1/2 cups of water and half a cup of rice flour.
56In a separate pot, add 2 1/2 cups of water and half a cup of rice flour.
57In a separate pot, add 2 1/2 cups of water and half a cup of rice flour.
58Stir immediately and continuously over high heat until it comes to a boil.
59Stir immediately and continuously over high heat until it comes to a boil.
60Stir immediately and continuously over high heat until it comes to a boil.
61Add the rice flour mixture into the kimchi sauce and mix well.
62Add the rice flour mixture into the kimchi sauce and mix well.
63Add the rice flour mixture into the kimchi sauce and mix well.
64After 1 hour, the cabbage should be pliable but still crunchy; rinse the kimchi twice to remove all salt.
65After 1 hour, the cabbage should be pliable but still crunchy; rinse the kimchi twice to remove all salt.
66After 1 hour, the cabbage should be pliable but still crunchy; rinse the kimchi twice to remove all salt.
67Drain the kimchi completely for at least 30 minutes.
68Drain the kimchi completely for at least 30 minutes.
69Drain the kimchi completely for at least 30 minutes.
70Combine the Napa cabbage with the prepared kimchi sauce and mix thoroughly.
71Combine the Napa cabbage with the prepared kimchi sauce and mix thoroughly.
72Combine the Napa cabbage with the prepared kimchi sauce and mix thoroughly.
73Add buchu to the kimchi (don't forget this step!).
74Add buchu to the kimchi (don't forget this step!).
75Add buchu to the kimchi (don't forget this step!).
Ingredients
7 pounds Napa cabbage
7 pounds Napa cabbage
7 pounds Napa cabbage
gochugaru (sea salt)
gochugaru (sea salt)
gochugaru (sea salt)
50 grams salt
50 grams salt
50 grams salt
4 cups water
4 cups water
4 cups water
150 grams onion
150 grams onion
150 grams onion
4 tablespoons garlic
4 tablespoons garlic
4 tablespoons garlic
0.5 tablespoons ginger
0.5 tablespoons ginger
0.5 tablespoons ginger
150 grams Korean pear and apple
150 grams Korean pear and apple
150 grams Korean pear and apple
0.25 cup shrimp paste
0.25 cup shrimp paste
0.25 cup shrimp paste
0.25 cup fish sauce
0.25 cup fish sauce
0.25 cup fish sauce
2 cups pepper flakes
2 cups pepper flakes
2 cups pepper flakes
0.75 cup corn syrup
0.75 cup corn syrup
0.75 cup corn syrup
2.5 cups water
2.5 cups water
2.5 cups water
0.5 cup rice flour
0.5 cup rice flour
0.5 cup rice flour
buchu
buchu
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.