Napa Cabbage Kimchi

Mix the Kimchi Paste (5 minutes)

• In a large mixing bowl (large enough to hold all the cabbage), combine the completely cooled rice porridge, gochugaru, fish sauce, saeujeot (salted shrimp), minced garlic, minced ginger, and grated Korean pear.
• Stir everything together until it forms a uniform, thick, and fragrant red paste.

Combine Paste with Vegetables (10 minutes)

• Add the julienned Korean radish and chopped scallions to the kimchi paste and mix well.
• Add the drained and rinsed cabbage to the bowl.
• Wearing kitchen gloves, gently but thoroughly massage the paste onto every piece of cabbage, ensuring everything is evenly coated.

Pack and Ferment (1-3 days at room temp)

• Tightly pack the coated cabbage into a large glass jar, fermentation crock, or other non-reactive container. Press down firmly as you go to remove air pockets and encourage brine to rise.
• Leave at least 2 inches of headspace at the top of the jar to allow for expansion and bubbling during fermentation.
• Wipe the rim of the jar clean and seal it. If using a standard lid, do not tighten it all the way to allow gas to escape.
• Let the jar sit at a cool room temperature, away from direct sunlight, for 1 to 3 days.
• Check it daily. You should see bubbles forming. Open the jar once a day ('burp' it) to release built-up gases and press the kimchi down with a clean spoon to keep it submerged in brine.
• After 1-3 days, taste the kimchi. Once it has reached your desired level of sourness, transfer it to the refrigerator. Refrigeration will slow the fermentation process significantly.
• The kimchi is ready to eat immediately but its flavor will continue to develop and deepen over the next 1-2 weeks.