Baechu Kimchi (Napa Cabbage Kimchi) -- Madness Kingdom

Method

Step 1

Cut the cabbage lengthwise into quarters through the core, then chop into 2-inch pieces and place in a very large bowl.

Step 2

Dissolve the sea salt in the 6 cups of water and pour it over the cabbage, then toss so all pieces are wet. Add more plain water if needed to nearly cover.

Step 3

Let the cabbage soak for 1.5 to 2 hours, turning it every 30 minutes, until the thick white parts bend without snapping.

Step 4

Meanwhile, if using rice flour, whisk it with 1/2 cup water in a small pot and cook over low heat for 3 minutes until it thickens into a thin paste, then cool completely.

Step 5

Drain the salted cabbage in a colander and rinse it thoroughly three times in cold water to remove excess salt. Let it drain for 20 minutes.

Step 6

In a large bowl, combine the cooled rice paste, gochugaru, fish sauce, salted shrimp, sugar, garlic, and ginger into a thick red seasoning paste.

Step 7

Stir the julienned radish and green onions into the paste until evenly coated.

Step 8

Wearing food-safe gloves to protect your hands from the chili, rub the paste over every piece of drained cabbage, coating the pieces thoroughly.

Step 9

Pack the coated kimchi tightly into a clean jar or airtight container, pressing down firmly to remove air pockets, and leave about 1 inch of headspace at the top.

Step 10

Seal the container and leave it at room temperature for 1 to 2 days; you will see tiny bubbles and smell a pleasant sour tang when it is fermenting.

Step 11

Move the jar to the refrigerator, where it keeps fermenting slowly. Wait at least 3 more days before eating for the best flavor; it improves over weeks.

Step 12

Always use a clean utensil to serve and press the cabbage back under its juices to keep it submerged.

Tips from the test kitchen

Wear gloves; gochugaru will sting your skin and linger for hours.
Keep the kimchi submerged under its brine to ferment evenly and avoid spoilage.

Baechu Kimchi (Napa Cabbage Kimchi)