Ingredients
Dry
- 0.5 cup Coarse sea salt (Used for salting the cabbage; kosher salt also works.)
- 1 cup Gochugaru (Korean red pepper flakes) (Adjust amount based on desired spice level.)
- 2 Tbsp Sweet rice flour (Also known as glutinous rice flour.)
- 1 Tbsp Sugar (Can substitute with coconut sugar or maple syrup.)
Other
- 1 large head Napa cabbage (About 2 to 3 pounds.)
- 1 cup Daikon radish (Peeled and cut into matchsticks.)
- 1 cup Carrots (Peeled and cut into matchsticks.)
- 4 stalks Green onions (Chopped into 1-inch pieces.)
Wet
- 1 cup Water (For the rice flour porridge.)
- 0.25 cup Soy sauce or Tamari (Use tamari for a gluten-free option; replaces traditional fish sauce.)
- 6 cloves Garlic (Peeled.)
- 1 inch piece Fresh ginger (Peeled and roughly chopped.)
- 0.5 medium Yellow onion (Roughly chopped.)
Method
- 1. Cut the Napa cabbage lengthwise into quarters, remove the core, and chop into bite-sized pieces.
- 2. Place the cabbage in a very large bowl. Sprinkle the coarse sea salt over the cabbage and massage it in with your hands. Pour enough water to just cover the cabbage, and let it sit for 1 to 2 hours, turning it every 30 minutes.
- 3. After resting, rinse the cabbage thoroughly 3 to 4 times under cold water to remove the excess salt. Drain well in a colander for at least 20 minutes.
- 4. While the cabbage drains, make the porridge. In a small saucepan, whisk together 1 cup of water and the sweet rice flour. Cook over medium heat for 3-5 minutes, stirring constantly until it bubbles and thickens. Stir in the sugar, cook for 1 more minute, then remove from heat and let cool completely.
- 5. In a food processor or blender, combine the garlic, ginger, yellow onion, and soy sauce. Blend until it forms a smooth paste.
- 6. In a large mixing bowl, combine the cooled rice flour porridge, the blended garlic-onion mixture, and the gochugaru. Stir well to create a thick, red paste.
- 7. Add the drained cabbage, daikon radish matchsticks, carrot matchsticks, and green onions to the bowl with the paste.
- 8. Wearing kitchen gloves to protect your hands from the spice, mix everything thoroughly until every piece of vegetable is coated in the red paste.
- 9. Pack the kimchi tightly into a large, sterilized glass jar (or multiple smaller jars). Press down firmly to remove any air bubbles and allow the brine to rise to the top. Leave at least 1 inch of empty space at the top of the jar.
- 10. Close the lid loosely and leave the jar at room temperature for 1 to 3 days to ferment. Check it daily, pressing down on the vegetables and releasing any built-up gas. Once it reaches your desired tanginess and sourness, seal the lid tightly and transfer to the refrigerator.
Chef's notes
Fermentation speed depends on the room's temperature. In warmer climates, kimchi may ferment in just 1 day. It will continue to slowly ferment and deepen in flavor while stored in the fridge. Will keep for several months refrigerated.