Ingredients
Units
Scale
- 1 Napa cabbage (about 2 lbs or 1000g)
- 1/3 cup (80 ml) kosher salt
- 4 tablespoons (60 ml) Korean chili powder
- 1 small bunch of Asian chives or green onions, roots removed
- 1/4 medium-sized radish, cut into small strips
- 4 cloves garlic, peeled
- 1 thumb-sized piece of ginger, peeled
- 1/4 medium apple, peeled
- 1/4 medium pear, peeled
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) Korean salted shrimp
- 3 tablespoons (45 ml) glutinous rice powder
- 1 cup (240 ml) water
- 1–1.5 tablespoons (15–22.5 ml) sugar
Instructions
- Prepare the Cabbage:
- Clean the cabbage and discard any damaged leaves.
- Cut the cabbage into quarters and sprinkle the kosher salt between the leaves. Massage gently to ensure even coverage.
- Leave the salted cabbage to sit for 6-8 hours or overnight, allowing it to soften and wilt.
- Rinse the Cabbage:
- Thoroughly rinse the cabbage under running water to remove excess salt.
- Squeeze out the water and set the cabbage aside to drain.
- Make the Rice Glue:
- Combine the water and glutinous rice powder in a small pot. Heat over medium-low, stirring continuously until the mixture becomes clear.
- Add the sugar while the mixture is hot and stir until dissolved. Allow cooling to room temperature.
- Prepare the Fermentation Sauce:
- In a food processor, blend the garlic, ginger, apple, and pear into a puree.
- Transfer the puree to a mixing bowl and add the cooled rice glue.
- Stir in the Korean chili powder, salted shrimp, and fish sauce.
- Add the chives and radish strips to the sauce and mix thoroughly.
- Assemble the Kimchi:
- Carefully apply the fermentation sauce to each layer of the cabbage leaves, ensuring even coverage.
- Pack the coated cabbage into a clean, airtight jar.
- Fermentation:
- Let the kimchi sit at room temperature for 24-48 hours, slightly opening the lid to allow gases to escape.
- After the initial fermentation, seal the jar tightly and refrigerate.
- The kimchi will be ready to eat after 7 days and will continue to ferment, developing flavor.
Notes
- If you find the kimchi too salty, additional rinsing can help balance the flavor.
- For a vegetarian version, omit fish sauce and salted shrimp, substituting with soy sauce or additional salt.
- The kimchi can be used as a side dish or incorporated into recipes like stews and pancakes.
- Prep Time: 8 hours
- Category: Side
- Method: Fermentation
- Cuisine: Korean