KOREAN KIMCHI

• 11 medium napa cabbage (about 1.2 kg)
• 21/4 cup sea salt
• 3Water (for salting)
• 43 tbsp Korean red pepper flakes (gochugaru)
• 52 tbsp glutinous rice flour (or all-purpose flour)
• 61/2 cup water
• 73 tbsp fish sauce (or salted shrimp)
• 82 tbsp sugar
• 94 cloves garlic, minced
• 101 tbsp ginger, grated
• 111 small onion, grated
• 121/2 Korean pear (or apple), grated
• 133 green onions, cut into 4 cm pieces
• 141 small carrot, julienned
• 151/2 radish, julienned (optional)

1. 1

   Cut the napa cabbage into quarters lengthwise, then into bite-sized pieces. Dissolve salt in water and pour over cabbage. Let it sit for 2-3 hours, turning occasionally.

2. 2

   Rinse the cabbage 2-3 times under running water. Drain well.

3. 3

   In a small pot, mix rice flour with water. Cook over medium heat, stirring constantly until thickened. Let it cool.

4. 4

   In a large bowl, combine the cooked rice paste with gochugaru, fish sauce, sugar, garlic, ginger, onion, and pear. Mix well.

5. 5

   Add green onions, carrot, and radish to the paste. Mix to combine.

6. 6

   Add the drained cabbage to the paste.

7. 7

   Using gloves, mix everything thoroughly, making sure every piece is coated evenly with the paste.

8. 8

   Pack the kimchi tightly into a clean container, pressing down to remove air pockets.

9. 9

   Leave at room temperature for 1-2 days to ferment. Then refrigerate. It tastes best after 3-5 days!

10. 10

    Enjoy your homemade kimchi with rice, noodles, or as a side dish!

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