Traditional Korean cabbage kimchi

Ingredients

• 800 g Napa cabbage
• 80 g coarse salt (non-iodized)
• 1 l water
• 20 g glutinous rice flour (sweet rice flour) or regular rice flour
• 150 ml water for the paste
• 80 g Korean chili flakes (gochugaru)
• 60 ml fish sauce
• 30 g salted fermented shrimp (saewujeot) or minced salted anchovies
• 6 cloves garlic
• 20 g fresh ginger
• 15 g sugar
• 150 g daikon radish
• 4 pieces scallions

Method

1. Cut the Napa cabbage in half lengthwise, then remove the tough core. Rinse the leaves under cold water.
2. Prepare the brine: dissolve 80 g coarse salt in 1 liter water. Dip each cabbage half into the brine, ensuring the water gets between the leaves. Sprinkle a little extra salt between the thickest white stems.
3. Let sit to salt for 2 hours, flipping the cabbage halves halfway through. The leaves should become pliable without snapping. Rinse thoroughly under cold water, then drain upside down for 30 minutes.
4. Meanwhile, prepare the rice porridge: in a small saucepan, whisk together the glutinous rice flour with 150 ml water. Cook over medium heat, stirring constantly, until thickened (about 3 to 4 minutes). The paste should coat the back of a spoon in a thick ribbon. Remove from the heat and let cool until lukewarm.
5. In a blender, puree the garlic, ginger, sugar, fish sauce, and salted shrimp until completely smooth. Stir this puree into the lukewarm rice paste until thoroughly combined.
6. Stir the gochugaru into the mixture to form a thick red paste. Let rest for 15 minutes so the chili flakes can hydrate.
7. Peel the daikon radish and cut into fine matchsticks (julienne). Cut the scallions into 3 cm lengths. Fold these vegetables into the red paste.
8. Take a drained cabbage half and, using gloved hands, spread the paste generously between each leaf, working from the outer leaves inward. Make sure to coat every surface.
9. Fold each cabbage half over onto itself to form a compact bundle. Pack the bundles tightly into a clean glass jar or airtight container, pressing down firmly to remove any trapped air pockets.
10. Ferment at room temperature (18 to 22 °C) for 1 to 2 days, depending on ambient room warmth. The kimchi is ready when it begins to bubble slightly and gives off a pleasant, tangy aroma. Transfer to the refrigerator to slow down fermentation.
11. Slice into thick pieces and serve alongside steamed white rice or as a condiment. Kimchi keeps well in the refrigerator for several weeks.

Nutrition

Per serving

Energy

82.6 kcal

Protein

4.61 g

Carbohydrate

13.7 g

Fat

2.07 g

Fibre

4.54 g

Calcium

93.04 mg

Iron

0.9 mg

Magnesium

34.14 mg