Recipe Index

Ingredients

• CABBAGE:
• 1 head of napa cabbage
• 1/3 cup coarse salt
• KIMCHI PASTE:
• 1/2 cup sweet rice flour
• 2 cups water
• 1/4 to 1/3 whole yellow onion
• 8 to 10 garlic cloves
• 1/2 to 1 inch of ginger
• 1/4 cup white sugar
• 1/4 cup fish sauce
• 3 to 5 green onions, chopped
• 1 cup daikon radish, thinly chopped
• 1/2 to 3/4 cup gochugaru, Korean red pepper flakes
• 3/4 teaspoon salt, adjust to taste

Method

1. Quarter the cabbage, cut out the core and cut the quarters into bite-size pieces. Rinse the pieces well.
2. Massage the coarse salt into the cabbage in a large bowl, cover it with water, weight it with a heavy plate and leave it 1 to 2 hours until softened.
3. Rinse the cabbage thoroughly under cold water and drain it well, pressing out excess water.
4. Cook the sweet rice flour and water in a small pot over medium heat, stirring constantly, until it thickens into a paste, then let it cool.
5. Blend the onion, garlic cloves and ginger until smooth.
6. Stir the cooled paste together with the blended aromatics, sugar, fish sauce, gochugaru and salt.
7. Add the drained cabbage, green onions and radish to the paste and massage it in by hand until every piece is coated.
8. Pack the kimchi tightly into a clean jar or airtight container, pressing out air pockets and leaving headspace at the top.
9. Eat it straight away if you like, or refrigerate it for a few days for a deeper flavour before serving it as a side.

Prep: 2 h · Total: 3 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data