Ingredients:

  • 1 large Napa cabbage (approx. 2-3 lbs / 900g-1.4kg)
  • 1 cup kosher salt (approx. 280g)
  • 12 cups water (3 liters), for salting the cabbage, divided
  • 1 cup water (240ml)
  • 1 tablespoon sweet rice flour (glutinous rice flour) (approx. 15g)
  • ½ cup Korean chili powder (gochugaru) (approx. 50g)
  • 2 tablespoons fish sauce (approx. 30ml)
  • 1 tablespoon salted shrimp paste (saeujeot), finely chopped (approx. 15g)
  • 1 tablespoon minced garlic (approx. 15g)
  • 1 teaspoon minced ginger (approx. 5g)
  • 1 tablespoon sugar (approx. 12g)
  • ½ medium onion, roughly chopped (approx. 75g)
  • 4 scallions, chopped into 1-inch pieces (approx. 50g)
  • 1 cup Korean radish (mu), julienned (approx. 150g) (Daikon radish is an acceptable substitute)

Instructions:

  1. Cut the cabbage lengthwise into quarters, then cut out the core. Roughly chop the cabbage into 2-inch pieces.
  2. In a large bowl, dissolve the salt in 6 cups of water. Submerge the cabbage in the salt water, ensuring it's fully covered. Let it sit for 1 hour, then flip the cabbage and let it sit for another 1-2 hours, or until softened and pliable. The ribs should be easily bendable without snapping.
  3. Rinse the salted cabbage thoroughly under cold running water at least three times to remove excess salt. Drain well.
  4. In a small saucepan, whisk together the water and sweet rice flour. Bring to a simmer over medium heat, stirring constantly, until thickened to a porridge-like consistency (about 3-5 minutes). Let cool completely.
  5. In a large bowl, combine the cooled rice porridge, gochugaru, fish sauce, salted shrimp paste, garlic, ginger, sugar, and onion. Mix well until a thick paste forms. (Optional: Blend in a food processor for a smoother paste.)
  6. Add the rinsed cabbage, scallions, and radish to the kimchi paste. Wearing gloves, thoroughly mix everything together, ensuring the cabbage is evenly coated with the paste.
  7. Pack the kimchi tightly into your airtight container, pressing down to remove any air pockets. Leave about 1-2 inches of headspace at the top.
  8. Let the kimchi ferment at room temperature (ideally 68-72°F / 20-22°C) for 1-5 days, depending on your desired level of sourness. Check the kimchi daily, pressing down on it to release any gases. Once it tastes sour to your liking, transfer it to the refrigerator to slow down the fermentation process.
  9. Store the kimchi in the refrigerator for up to several weeks, or even months. The flavor will continue to develop over time.