Baechu Kimchi (Napa Cabbage Kimchi)
Prep Time:
Cook Time:
Servings:
Ingredients
  • 12 cup water
  • 1 cup coarse sea salt
  • 1 large napa cabbage (2 to 3 pounds)
  • 2 tablespoon sweet rice flour
  • 1 cup water
  • 1 small onion, roughly chopped
  • 1/2 cup roughly chopped, peeled asian pear
  • 2 -inch knob of ginger, roughly chopped
  • 6 garlic cloves, minced
  • 4 korean red chile peppers, trimmed and cut in half
  • 1/4 cup water
  • 1/2 cup salted fermented shrimp
  • 1/4 cup sugar
  • 1/2 cup rice flour paste
  • 1 cup coarsely ground gochugaru
  • 1 bunch scallions, green parts only, thinly sliced
  • 1 carrot, grated
  • 1/2 cup peeled and grated daikon radish
Directions
  1. In a large container, combine 12 cups of cold water and the sea salt. Cut the napa cabbage head lengthwise, then into quarters. Place in the salt water and brine for 6 hours at room temperature. The brining step both adds flavor and opens the cabbage’s pores, allowing the marinade to soak in. Rinse in cold water and have a little bite. If you would prefer it saltier, brine for another 6 hours to overnight; it’s a matter of personal preference.
  2. Once the cabbage is brined, make the rice flour paste. In a small saucepan over medium-high heat, continually whisk the sweet rice flour and 1 cup water until it reaches a boil. Keep whisking for 2 minutes until it reaches a pudding-like consistency. Remove from heat, transfer to a container and refrigerate until cool.
  3. Combine the onion, Asian pear, ginger, garlic, chile peppers and ¼ cup water in a food processor and run until smooth, then transfer to a large bowl. Add the shrimp, sugar, rice flour paste, gochugaru, scallion greens, carrot and daikon and combine well.
  4. Drain the brined cabbage, rinse each piece well in cold water and place them in a very large bowl. While wearing plastic gloves, toss the cabbage with the marinade, coating well. Transfer to clean, large glass jars or clean plastic containers with lids that fit snugly. You can cut the cabbage to fit if you want, or keep the leaves whole and pack them tightly in the jars. Affix the lids, though not too tightly, and place the jars in a cool, dark and dry space and allow to ferment for 1 day.
  5. Heads up: The fermentation process may cause some kimchi juice to bubble over, so place the jars in a plastic bag. When done, refrigerate for 5 to 7 days, or until the kimchi has reached your desired level of funk. It will keep up to a month in the refrigerator to enjoy eaten directly from the container, or longer for use in further cooking, like in Kimchi Jeon and Kimchi Jjigae.