- 2 large size napa cabbages (about 8 pounds: 3.6 kg) and 2 Korean radishes (about 4-5 pounds: 2 kg)
- 1 ½ cup of Kosher salt
- ½ cup sweet rice flour, ¼ cup sugar, water
- 4 cups of hot pepper flakes or 2 to 3 cups chili powder
- 1 cup fish sauce,
- 1 medium sized onion, minced (about 1 cup)
- 1 cup of fresh garlic, minced (about 2 big heads of garlic)
- 1 tbs minced ginger
- 7 stalks of green onions, chopped diagonally
- 2 cups worth Buchu (Asian chives), chopped,
- 2 cups of matchstick-cut radish
- fresh oysters (optional)
- Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
- Soak each piece in cold water and drain and then sprinkle salt over the each leaf , and then set it aside for 2 hours.*tip: the stems should get more salt than the leaves
- Peel 2 kg of Korean radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ¼ cup of salt. Then set these aside, too.
- 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.
- Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.*the total salting process will take 4 hours
- Rinse the salted cabbage and radish with cold water 3 times.
Making Kimchi paste:
- Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.
- When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down.
- Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
- Add fish sauce, hot pepper flakes, crushed garlic, ginger, and onion*tip: it’s much easier to use a food processor.
- Add green onions, Asian chives, and radish.
- Add 2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)
- Mix all ingredients well.
SPREADING THE PASTE
- Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands.
- Put it into an air- tight sealed plastic container or glass jar
You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.
How do you know it’s fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.
Adapted from: http://www.maangchi.com/recipe/napa-cabbage-kimchi