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Napa Cabbage Kimchi (Tongbaechu-Kimchi)

prep time:45 minutes
cook time:5 minutes
total time:2 days 4 hours 50 minutes
Real kimchi is a 2-stage process - salt the cabbage for hours to draw out water and make it pliable, then coat every single leaf with this paste made from rice flour slurry, gochugaru, and fermented shrimp. Day 1 it tastes fresh and spicy, but by week 2 it's got that perfect funk that makes it addictive.
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Ingredients

For the Cabbage

  • 2 large napa cabbages
  • 1/2 cup Diamond Crystal kosher salt

For the Kimchi Paste

  • 1 cup water
  • 2 tablespoons glutinous rice flour
  • 1.5 tablespoons brown sugar
  • 4 tablespoons fish sauce
  • 2 tablespoons saeujeot fermented salted shrimp
  • 1 to 2 cups gochugaru Korean hot pepper flakes, depending on desired spiciness
  • 2 carrots julienned
  • 1 large daikon radish julienned
  • 4 spring onions chopped
  • 16 cloves garlic minced
  • 1-inch piece of ginger minced
  • 1 white onion minced

Instructions

  • Quarter napa cabbages lengthwise, keeping leaves attached at core.
  • Salt between cabbage leaves and let sit 3-4 hours, flipping hourly.
  • Rinse cabbage thoroughly and drain.
  • Make rice slurry: simmer water, rice flour, and brown sugar until translucent. Cool completely.
  • Mix cooled slurry with garlic, ginger, onion, fish sauce, saeujeot, and gochugaru.
  • Add julienned radish, carrot, and spring onions to paste mixture.
  • Wearing gloves, spread paste between each cabbage leaf.
  • Fold cabbage quarters lengthwise and pack tightly into airtight container.
  • Ferment at room temperature 1-2 days until bubbling begins.
  • Transfer to refrigerator.

Notes

Kimchi is ready to eat after initial fermentation but flavors develop over 1-2 weeks. Keep refrigerated for several months.