• 2 heads of napa cabbage
• 1 cup coarse salt (for salting)
• 1 medium Korean radish
• 1 cup garlic cloves
• 1 tbsp minced ginger
• 1/2 cup gochugaru
• 3-4 red chili peppers
• 1/2 Asian pear
• 1 medium chopped onion
• 2/3 cup stew/dark soy sauce
• 2 tbsp flour
• 15 chopped green onions
• 2 tbsp coarse salt (add at end ​depending on how it tastes)
  

DIRECTIONS

Step 1: Salt the cabbage

• Slit through the core about 3 inches deep, then rip the napa ​cabbage in half. Do that same process on each half to get quarters.
  
• Fill a large bowl (linked in my Amazon storefront) with water & ​and rinse between each leaf. Drain.
  
• Sprinkle salt inside each cabbage quarter, lifting up every leaf and ​getting salt in there (you can use a little more salt if needed)
  
• Pour water over the salted napa cabbage so they stay wet, but not ​fully submerged.
• Let it sit for at least 2 hours (5 hours is ideal if you have time), ​rotating the bottom ones to the top halfway through.
  
• Rinse the cabbage with cold water 3 times
  
• Drain & set aside.
  

Step 2: MAKE the KIMCHI PASTE

• Make flour porridge: mix 2 tbsp flour with 2 cups water into a small ​pot. Simmer and consistently mix over low heat until thickens to a ​thin paste and set aside to cool.
  
• Chop 1 medium radish into thin matchsticks and pour into a large ​mixing bowl
• Blend Asian pear, garlic, ginger, onion, red chili peppers and a ​splash of water - pour into large mixing bowl
  
• Add in cooled porridge, gochugaru, stew/dark soy sauce, green ​onion - mix. well
• Taste & add coarse salt as needed (it might be flavorful enough ​without adding extra coarse salt - depends on how long you salted ​the napa cabbages for/how watery your kimchi paste is)

Step 3: Assemble the kimchi

• In a large bowl, spread some kimchi paste on each cabbage leaf. ​Once all covered, wrap one of its leaf around itself into a small ​packet. Put into kimchi container (linked in my Amazon storefront)
  
• Cover and let sit at room temperature until it starts fermenting (2-​3 days). The kimchi will ferment faster in a warmer room. You’ll ​know it’s fermenting once you see bubbles form
  
• Once it’s fermenting, move it to the fridge to slow down the ​fermentation process.
  

© 2024 sparky media llc