Traditional Napa Cabbage Kimchi

Ingredients

• 2 Napa cabbage (large; quartered)
• 1.75 cup Sea salt (for dissolving in the brine)
• 3 L Water (for the cabbage brine)
• 1.25 cup Sea salt (sprinkled between the cabbage leaves)
• 0.5 Onion
• 1 tbsp Ginger
• 5 tbsp Plum extract
• 2 cup Water (for the paste)
• 2 Broth coins
• 3 tbsp Sweet rice flour
• 7 tbsp Salted shrimp
• 7 tbsp Anchovy fish sauce
• 2 tbsp Garlic (minced)
• 2 tbsp Salt
• 1 tbsp Sugar
• 1 Radish (julienned)
• 2 cup Gochugaru
• 20 stalks Green onions

Steps

1. 1

   Quarter the napa cabbages. Dissolve 1¾ cups sea salt in 3 L water, then soak the cabbage quarters in the brine for 40 minutes.

2. 2

   Drain the cabbage without rinsing. Sprinkle 1¼ cups sea salt between the leaves, then leave it for about 7 hours, flipping the cabbage halfway through.

3. 3

   Rinse the salted cabbage well and drain it.

4. 4

   Blend the onion, ginger, and plum extract until combined.

5. 5

   Cook the 2 cups water with the sweet rice flour and broth coins, stirring until the mixture thickens slightly. Let it cool completely.

6. 6

   Mix the cooled flour mixture with the remaining seasoning ingredients: salted shrimp, anchovy fish sauce, minced garlic, 2 tablespoons salt, and sugar.

7. 7

   Add the julienned radish, gochugaru, and green onions to the seasoning mixture and combine.

8. 8

   Spread the kimchi paste between each cabbage layer, coating the leaves.

9. 9

   Leave the prepared kimchi at room temperature for 2–3 days, then refrigerate.

Notes

The source does not specify the amount of water for rinsing, a specific cooking temperature or duration for thickening, or the refrigerator storage duration. Serving count is estimated.

Nutrition per serving

• kimchi
• fermented
• spicy
• vegetarian
• gluten-free
• Korean
• side dish