Name: Traditional Korean Napa Cabbage Kimchi
Prep time: 3 h
Cook time: 11 min
Total time: 191 min
Yield: About 8 pounds (3.6 kg) kimchi
Cuisine: Korean
Ingredients: 6 pounds (about 2.7 kg) napa cabbage; 1/2 cup kosher salt (about 2.5 ounces or 72 grams); 2 cups water; 2 tablespoons sweet rice flour or glutinous rice flour; 2 tablespoons turbinado, brown or white sugar; 2 cups Korean radish or daikon, cut into matchsticks; 1 cup carrot, cut into matchsticks; 7 to 8 green onions, chopped; 1 cup Asian chives, chopped (optional; or use 3 additional green onions); 1 cup water dropwort or minari, chopped (optional); 1/2 cup garlic cloves, about 24 cloves, minced; 2 teaspoons fresh ginger, minced; 1 medium onion, minced; 1/2 cup fish sauce; 1/4 cup fermented salted shrimp or saeujeot with its brine, chopped; 2 cups Korean red pepper flakes or gochugaru

Method

14 steps

Trim any cabbage core that protrudes too far. Cut a short slit through the base of each cabbage, then gently pull it apart into halves so the inner leaves are not shredded.
Cut a 2-inch slit through the core of each cabbage half, leaving the leaves attached but loose enough to separate.
Wet the cabbage halves in a large basin of water. Lift each leaf and sprinkle salt between the layers, using more salt near the thick stems.
Leave the cabbage to salt for 2 hours, turning it every 30 minutes. Occasionally spoon some salty liquid from the bottom over the cabbage.
While the cabbage salts, combine 2 cups water and the sweet rice flour in a small saucepan. Cook over medium heat for about 10 minutes, stirring, until it bubbles.
Add the sugar and cook for 1 further minute, stirring. Remove from the heat and allow the porridge to cool completely.
Rinse the salted cabbage several times under cold running water. Split each half into quarters, remove the cores and leave the quarters to drain well.
Pour the cooled porridge into a large bowl. Add the garlic, ginger, onion, fish sauce, fermented salted shrimp and gochugaru. Mix into a smooth paste.
Add the radish, carrot, green onions and optional Asian chives and water dropwort. Mix thoroughly.
Wearing food-safe gloves, spread the kimchi paste between every cabbage leaf. Fold each coated cabbage quarter into a compact packet.
Pack the coated cabbage tightly into a clean glass jar, food-safe container or onggi, pressing it down to remove air pockets.
Eat immediately for fresh kimchi, or leave at room temperature for 1 to 2 days to begin fermenting.
During fermentation, release gas from tightly sealed containers when necessary and press the kimchi beneath its liquid.
When the kimchi smells tangy, tastes sour and releases bubbles when pressed, transfer it to the refrigerator.

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Recipe notes

Helpful tips

Use napa cabbage rather than ordinary round cabbage for the traditional whole-leaf texture.
Apply more salt near the thick cabbage stems and less toward the thin leafy ends.
Rinse the cabbage thoroughly after salting so the finished kimchi is not excessively salty.
Allow the rice-flour porridge to cool completely before adding the seasonings.
Wear gloves because gochugaru can stain and irritate the skin.
Fermentation speed depends on room temperature; warmer conditions make kimchi ferment faster.
Release built-up gas from tightly sealed containers during active fermentation.
Press the kimchi down after serving so little air remains around it.

Equipment

Large basin or mixing bowl
Cutting board
Sharp knife
Small saucepan
Wooden spoon
Large mixing bowl
Food-safe gloves
Large glass jar, food-safe plastic container or onggi
Colander or strainer

Storage

Once fermentation has begun, keep the kimchi refrigerated in a tightly covered container. Press the cabbage beneath its liquid after each use. It will continue fermenting slowly and become progressively more sour.

Additional tips

Use clean equipment and food-safe containers. Release gas from tightly sealed containers during active fermentation. Discard the kimchi if it develops visible mould, a rotten smell or unusual discoloration.