Baechu Kimchi (Napa Cabbage Kimchi)

Method

1. 1
   • napa cabbage 1
   • salt 60 g
   • water 2 dl

   Brine the cabbage — Dissolve the salt in the liter of water, submerge the cabbage pieces, and let brine for 2 hours, turning occasionally, until the leaves are pliable.

   ⏱2 hr
2. 2
   • napa cabbage 1
   • water 1 l

   Rinse the cabbage — Rinse the cabbage thoroughly under cold water 2-3 times and drain well.

3. 3
   • glutinous rice flour 1 tbsp
   • water 2 dl

   Make the rice paste — Whisk the glutinous rice flour into the 200 ml water and simmer in a small pan for 5 minutes until it forms a thin paste, then cool.

   ⏱5 min
4. 4
   • gochugaru 60 g
   • fish sauce 3 tbsp
   • glutinous rice flour 1 tbsp
   • garlic 6
   • fresh ginger 15 g
   • brown sugar 1 tbsp

   Mix the kimchi paste — Mix the cooled rice paste with gochugaru, fish sauce, garlic, ginger, and sugar into a thick red paste.

5. 5
   • napa cabbage 1
   • daikon radish ½
   • spring onion 3

   Massage the paste in — Add the daikon and scallions to the paste, then massage the mixture into every leaf of the cabbage, wearing gloves if you like.

6. 6
   • napa cabbage 1
   • sesame seeds 1 tbsp

   Pack and ferment the kimchi — Pack the coated cabbage tightly into a clean jar, pressing out air pockets, and sprinkle with sesame seeds. Leave at room temperature for 1-2 days to ferment, then refrigerate.