Traditional Korean Napa Cabbage Kimchi

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

1. 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.
2. Cut a 2-inch slit through the core of each cabbage half, leaving the leaves attached but loose enough to separate.
3. 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.
4. Leave the cabbage to salt for 2 hours, turning it every 30 minutes. Occasionally spoon some salty liquid from the bottom over the cabbage.
5. 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.
6. Add the sugar and cook for 1 further minute, stirring. Remove from the heat and allow the porridge to cool completely.
7. 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.
8. 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.
9. Add the radish, carrot, green onions and optional Asian chives and water dropwort. Mix thoroughly.
10. Wearing food-safe gloves, spread the kimchi paste between every cabbage leaf. Fold each coated cabbage quarter into a compact packet.
11. Pack the coated cabbage tightly into a clean glass jar, food-safe container or onggi, pressing it down to remove air pockets.
12. Eat immediately for fresh kimchi, or leave at room temperature for 1 to 2 days to begin fermenting.
13. During fermentation, release gas from tightly sealed containers when necessary and press the kimchi beneath its liquid.
14. When the kimchi smells tangy, tastes sour and releases bubbles when pressed, transfer it to the refrigerator.