This is ‘the homemade kimchi recipe you’ve been waiting for,” according to Refinery29. We have to agree! If you’re unfamiliar with kimchi, it is a fermented Korean side dish that is traditionally pretty spicy. While it can be eaten alone, kimchi is often used condiment-style and served on rice, with soups or on top of noodles. But, as any true kimchi fanatic will tell you, get creative! It tastes great on almost anything!
2 cups of water
2 heads of Napa cabbage, quartered
4 tbsp of salt and 1 to 2 tbsp for sprinkling
1 radish, matchsticked
1/4 onion, sliced
2 tbsp of salted shrimp
2 1/2 cups of Gochugaru (Korean red chili pepper flakes)
2 tbsp of sugar
2 tbsp of apricot extract
1/2 pear, matchsticked
15 cloves of garlic
2 pieces of ginger (about the same size as a garlic clove)
15 scallions, thinly sliced
1/3 cup of fish sauce
5 tbsp of rice flour
1. Cut cabbage into fourths. Mix 15 cups of water and the 4 tablespoons of salt in basin/large bowl. Place cabbage in saltwater until thoroughly soaked, about 10 to 15 minutes.
2. Take the cabbage out and fan out the leaves, sprinkling the remaining salt in between the layers. Transfer to another basin and pour the leftover saltwater over the cabbage. Let sit to soften. Flip the cabbage after two hours so that it softens evenly. Let sit for another 2 to 3 hours. Total wait time should be about 5 hours.
3. While step 2 is happening, start making the seasoning/paste for the kimchi. Combine onion, ginger, garlic, and a little bit of water in a mixer and blend well so that it becomes a paste.
4. Then, in a pot over the stove, stir the rice flour with the 2 cups of water and warm over medium heat, stirring all the time. Bring to a boil while stirring, then let stand it stand for 1 to 2 minutes to thicken and become glutinous. Combine with the onion, garlic, and ginger paste and mix together well.
5. Add in the chili flakes, fish sauce, salted shrimp, apricot extract, sugar, and pinch of salt, and blend together well.
6. Chop radish, scallion, and pear into thin strands and cut scallions into 3 cm pieces.
7. Take some of your paste and, with your hands (preferably in gloves), coat the radish, scallion, and pear until they are evenly coated.
8. Rinse cabbage to remove any salt and dirt (you might have to do this about three times). Position the cabbage upside down, so that the water can drip out of the leaves. Leave it in a colander to drip and dry for about 10 minutes.
9. Lift the cabbage layers one by one and spread the chili seasoning all over the cabbage (again, using gloves).
10. Put all the coated cabbage pieces into a large jar or plastic container and make sure everything is coasted evenly with the seasoning. Put saran wrap over cabbage before closing the lid so that the mixture doesn’t dry.
11. Leave jar out in room temperature for at least one full day to ferment and then put in the refrigerator. Depending on personal kimchi taste preference, wait as necessary before enjoying.