Traditional Napa Cabbage Kimchi

Method

Cabbage leaves that become supple and translucent through salting, then coated in an intense red chili paste. A sharp, fermented acidity followed by the lingering heat of gochugaru.

1. 1

   Cut the cabbages into quarters lengthwise. Spread the grey sea salt between each leaf, focusing on the white base. Let brine for 2 hours until the leaves are flexible and no longer snap when folded.

2. 2

   Mix water and rice flour in a saucepan. Bring to a boil, stirring constantly until the mixture thickens and coats the spoon. Add the sugar, boil for one more minute, then let cool completely.

3. 3

   In a large container, mix the cold rice paste with the gochugaru, minced garlic, ground ginger, fresh ginger and fish sauce. Stir in the Korean radish and carrots cut into fine julienne, as well as the sliced spring onions.

4. 4

   Rinse the cabbage three times with clear water to remove all salt, then squeeze firmly to drain. Rub each leaf with the chili paste. Pack the quarters tightly into a clean jar, pressing down to remove air; the juice should cover the vegetables.

5. 5

   Leave the jar at room temperature for 24 to 48 hours. When bubbles appear and the smell becomes sour, fermentation has started. Place in a cool place to stabilize.