This cherished family recipe blends fresh napa cabbage, radishes and a perfect mix of Korean red pepper flakes, garlic, ginger and fish sauce. Enjoy the traditional taste of authentic homemade kimchi in every bite! Mama knows best!
Ingreadient
- 2 heads Napa cabbage (about 3 pounds each)
- 1 cup Korean coarse sea salt, divided
- 8 cups water, divided
- ¼ cup glutinous rice flour
- 4 cups Korean red pepper flakes (gochugaru)
- ½ cup salted shrimp (saeu-jeot)
- ⅓ cup garlic cloves, minced
- 1 tablespoon minced ginger
- ⅓ cup fish sauce
- 6 green onions, cut into 1-inch pieces
- 1 medium Korean radish, cut into matchsticks
- 1 medium white onion, cut into thick slices
Direction
- Using a chef's knife, hold the cabbage upside down and cut the thick white part of the cabbage in half lengthwise. Slowly pull the cabbage apart to separate into 2 pieces. Cut each piece in half to make quarters.
- In a large bowl, dissolve ½ cup coarse sea salt in 6 cups of water. Thoroughly bathe the cabbage in the salt water, one quarter at a time, shake the excess water back into the bowl, and transfer the cabbage to a separate bowl.
- Sprinkle the remaining ½ cup coarse sea salt over the thick white parts of each cabbage leaf. Set aside for about 4-6 hours, rotating the cabbage quarters from the bottom to the top every 2 hours.
- When the white parts of the cabbage leaves are bendable, rinse thoroughly 3 times with clean water to remove the sea salt. Place the rinsed cabbage leaves in a colander and set aside to drain.
- In a medium bowl, mix 2 cups water and the glutinous rice flour until it reaches the color and consistency of low-fat milk. Add to a medium saucepan and bring to boil over medium heat for 5-8 minutes, until the rice paste thickens to a gravy-like texture. Transfer to the medium bowl and set aside to cool.
- In a large bowl, combine the cooled glutinous rice paste mixture, red pepper flakes, radish, white onion, green onions, salted shrimp, garlic, fish sauce, and ginger. Mix until well combined, then set aside until the gochugaru dissolves slightly and turns pasty.
- Working with one cabbage head at a time, use your hands to spread the gochugaru mixture over each cabbage leaf; you’ll need about 1-2 tablespoons for large leaves.
- Wrap the leaves around themselves to form a nice bundle, then transfer the kimchi into an airtight leather glass container. Pack tightly and put plastic wrap on top of the jar before closing the lid.
- Store at room temperature for about 2 days, then place in the refrigerator to slow down the fermentation. TIP: If you notice the kimchi expanding or rising up from the fermentation, open the jar and press down to repack it tightly. This helps remove air between the cabbage and properly season the kimchi.
