so refreshing!

Ingredients

• 3 heads of napa cabbage
• 2 cups of coarse salt
• 4 chopped green onions (2in pieces)
• 1 Korean radish
• 2 thinly sliced spicy green peppers
• 3 thinly sliced small red chili peppers
• 1 chopped Asian pear
• 1 chopped apple
• 2 handfuls of peeled garlic
• 1 tbsp of minced ginger
• 2/3 cup of anchovy fish sauce
• 1 cup of 3+ hour kelp-soaked water (alt: water)
• 2 tbsp glutinous rice powder
  

@spaarkyyy - Baek-Kimchi Reel

Directions

Step 1: Salt the cabbage

• Slit through the core about 3 inches deep, then rip the napa cabbage in ​half. Do that same processor on each half to get quarters.
  
• Fill a large bowl with water and dissolve 1 cup of salt. Rinse the quarter ​cabbages in salt water, cleaning between each leaf. Shake off excess ​water and transfer cabbages into another bowl.
  
• Using the remaining 1 cup of salt, sprinkle salt inside each cabbage ​quarter, evenly between the leaves (you can use a little more salt if ​needed).
  
• Pour some of the remaining salt water from the first bowl over the ​cabbages so they stay wet, but not fully submerged.
• Let it sit for 4+ hours, rotating the bottom ones to the top halfway ​through.
  
• Rinse the cabbage with cold water a couple of times to clean out the salt
  
• Drain & set aside.
  

Step 2: Prepare the brine

• Make rice flour paste: mix 2 tbsp glutinous rice powder with 1 cup water ​into a saucepan. Simmer and consistently mix over low heat until ​thickens to a thin paste and set aside to cool.
  
• Blend 1 Asian pear, 1 apple, 2 handfuls of garlic, 1 tbsp of ginger, 1/2 of ​Korean radish, 2 cups water, and 4 tbsp rice flour paste in a food ​processor until creamy.
  
• Put the blended mix into a cheesecloth and squeeze out the brine into a ​bowl.
  
• Add 2/3 cup of anchovy fish sauce into brine bowl
  
• Add 1 cup of kelp water (kelp soaked in water for 3+ hours) into brine ​bowl & mix - can replace with just water
  

Step 3: Assemble the kimchi

• Place 1 layer of napa cabbage inside kimchi container. Top with cut-up ​veggies: thinly sliced Korean radish (from remaining 1/2), green onion, ​spicy green pepper, small red chili peppers
  
• Stack on another layer of napa cabbage and repeat the above step
  
• Pour the brine over the kimchi. You can add more water to make it more ​of a water kimchi (I love doing this because I love drinking the brine as I ​eat the kimchi)
  
• Cover and let sit at room temperature until it starts fermenting (2-3 ​days). The kimchi will ferment faster in a warmer room.
  
• Once it’s fermenting, move it to the fridge to slow down the fermentation ​process.
  
• Serve cold with brine