# Components:
→ Produce
01 - 1 large napa cabbage, approximately 2.5 lbs, cut into 2-inch pieces
02 - 1 medium daikon radish, approximately 7 oz, julienned
03 - 4 scallions, sliced
04 - 1 medium carrot, julienned (optional)
→ Salt and Water
05 - 1/3 cup coarse sea salt
06 - 6 cups cold water
→ Spice Paste
07 - 6 cloves garlic, minced
08 - 1 tablespoon fresh ginger, peeled and minced
09 - 1 small onion, roughly chopped
10 - 3 tablespoons fish sauce or soy sauce for vegan preparation
11 - 1 tablespoon sugar
12 - 3 to 5 tablespoons Korean red chili flakes (gochugaru), adjusted to taste
13 - 2 tablespoons rice flour
14 - 2/3 cup water
# Method:
01 - Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
02 - Dissolve sea salt in 6 cups cold water in a large non-reactive bowl. Add cabbage pieces and toss to coat. Place a plate and weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.
03 - Rinse the salted cabbage thoroughly under cold water 2 to 3 times to remove excess salt. Drain well.
04 - Whisk rice flour with 2/3 cup water in a small saucepan over medium heat until thickened, approximately 1 to 2 minutes. Allow to cool completely.
05 - In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce or soy sauce, and sugar. Blend until smooth. Stir in gochugaru to desired spice level.
06 - In a large bowl, combine drained cabbage, daikon radish, carrot if using, and scallions. Add spice paste and, wearing kitchen gloves, massage thoroughly to coat all vegetables evenly.
07 - Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down to eliminate air pockets. Leave at least 1 inch of headspace at the top.
08 - Seal jars and leave at room temperature out of direct sunlight for 1 to 2 days, opening the jars daily to release accumulated gas.
09 - Taste after 48 hours. Once sour and tangy to your preference, transfer to refrigerator for storage. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.
