Kimchi

1. 1
   prep · ~120 min

   Salt the cabbage.

   1.Slice the cabbage lengthwise into quarters, then remove the core.

   2.Chop across into 2-inch pieces and place in a large bowl.

   3.Toss with coarse sea salt, making sure it gets between the leaves.

   4.Cover with cold water and let it sit at room temperature for 2 hours, turning occasionally.

   TIPProperly salted cabbage leaves should be flexible enough to bend without snapping.
2. 2
   prep · ~5 min

   Rinse and drain the cabbage.

   1.Drain the salted cabbage in a colander and rinse thoroughly under cold running water to remove excess salt.

   2.Squeeze gently to remove as much water as possible without crushing the leaves.

   3.Set aside to drain further while preparing the paste.
3. 3
   simmer · ~10 min

   Make the rice flour paste.

   1.In a small saucepan, whisk 2 tbsp sweet rice flour into 1 cup water until smooth.

   2.Place over medium heat and stir constantly until it thickens and starts to bubble, about 3-5 minutes.

   3.Remove from heat and stir in the sugar. Let the paste cool completely.

   TIPThe rice paste acts as a binder to help the seasoning adhere to the cabbage.
4. 4
   mix · ~5 min

   Mix the kimchi seasoning paste.

   1.In a large bowl, combine the cooled rice paste, gochugaru, fish sauce, minced garlic, and minced ginger.

   2.Mix well until a vibrant, uniform red paste forms.

   3.Add the julienned carrot and sliced green onions.

   4.Fold them into the paste to coat evenly.
5. 5
   mix · ~5 min

   Combine the cabbage with the seasoning.

   1.Wear kitchen gloves to protect your hands from the chili.

   2.Add the drained cabbage to the bowl with the seasoning paste.

   3.Massage the paste into every leaf, working in batches to ensure thorough, even coating.

   TIPPack the mixture firmly; removing air pockets is key to successful fermentation.
6. 6
   assemble · ~5 min

   Pack the kimchi into jars.

   1.Pack the seasoned cabbage tightly into clean glass jars, pressing down firmly to remove air bubbles.

   2.Leave at least 1 inch of headspace at the top of each jar to allow for expansion during fermentation.

   3.Seal the jars loosely. Place them on a tray to catch any overflow.
7. 7
   rest · ~2880 min

   Ferment the kimchi.

   1.Leave the jars at cool room temperature (60-70°F), away from direct sunlight, for 1 to 2 days.

   2.You will see bubbles and liquid may seep out; this is a sign of active fermentation.

   3.After the initial room-temperature ferment, tighten the lids and transfer the jars to the refrigerator.

   TIPRefrigerating slows fermentation dramatically. The flavor will continue to develop and sour over weeks.

Cuisines we love