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Easy Kimchi

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Ingredients
  

  • 6 pounds napa cabbage
  • ½ cup salt
  • 8 diagonally sliced green onions
  • 1 cups Asian chives
  • 2 cups matchstick cut Korean radish
  • ½ cup matchstick cut carrot

Porridge:

  • 3 cups water
  • ½ sweet rice flour
  • 2 Tbsp turbinado sugar or brown sugar if you can’t find turbinado

Kimchi paste:

  • Cold porridge see above
  • 1 cup fish sauce
  • 2.5 hot pepper flakes “gochugaru” = 고추가루
  • 1 cup crushed garlic
  • 1-2 Tbsp minced ginger
  • 1 cup minced onion
  • ***Optional: ¼ fermented salted shrimp saeujeot, chopped

Instructions
 

Step 1: Prepare the cabbage

  • Cut cabbage into quarters, remove cores. Chop cabbage in to bite size pieces. Soak in cold water. Sprinkle salt over the cabbage and water.
  • Soak for a total of 1 ½ hours.
  • Every 30 minutes, mix cabbage to evenly distribute salt.
  • After 1 ½ hours, rinse cabbage thoroughly to remove salt. Drain cabbage, set aside.

Step 2: Prepare the kimchi paste

  • In a small pot, mix together 3 cups of water and ½ cup of sweet rice flour. Mix well and bring to a boil.
  • Add ¼ cup sugar. Stir in, cook for a few more minutes until the mixture is translucent. Allow mixture to cool before proceeding.
  • Add mixture to food processor or blender.
  • Add 1 cup fish sauce, 2.5 cups hot pepper flakes, 1 cup crushed garlic, 1-2 Tbsp minced ginger, 1 cup minced onion. Blend until well combined.
  • Pour the well combined mixture in to a large bowl. Mix in green onions, Korean radish, carrot, and Asian chive.

Step 3: Combine paste and cabbage

  • Add cabbage to paste mixture. Mix thoroughly.
  • Pour mixture in to gallon size (or 2 gallon size bags if you can find it)
  • Put filled bags in air-tight plastic container or large glass jar.

Notes

Read through all of the steps before you start. Steps 1 and 2 overlap slightly.
https://www.maangchi.com/recipe/easy-kimchi https://www.maangchi.com/recipe/tongbaechu-kimchi