Kimchi is a tangy-spicy salad made with fermented cabbage and seasonings. It’s best paired with main dishes for lunch or dinner.
Ingredients2 kg napa cabbage8 cups water140 g Korean coarse sea salt40 g cooking saltKimchi seasoning:1 Tbsp glutinous rice flour1 cup water70 g gochujang (Korean chili flakes)270 g Korean radish, julienned1/2 Tbsp fine sea salt1.5 Tbsp Korean fish sauce1 Tbsp salted fermented shrimp, minced40 g Korean chives, cut into 5 cm lengths70 g carrots, julienned20 g minced garlic1/4 Tbsp minced ginger1 Tbsp raw sugar40 g onion, blended or finely grated
Cut the cabbage into quarters and rinse in water.
Dissolve coarse salt in water and soak cabbage.
Rub cooking salt on cabbage leaves.
Place salted cabbage in a container with saltwater for 6 hours, turning every 2 hours.
Rinse and drain the cabbage.
Prepare glutinous rice paste and mix with chili flakes.
Combine radish, sea salt, fish sauce, shrimp, chives, carrots, garlic, ginger, sugar, and blended onion.
Spread seasoning on each cabbage leaf.
Store in an airtight container at room temperature for 24 hours, then refrigerate.