Kimchi

Side Dish

Keep Screen Awake

Scale

Equipment

6 pounds Napa cabbage
2.5 ounces Kosher salt
2 cups water
2 tablespoons sweet rice flour (glutinous rice flour)
2 tablespoons turbinado sugar OR 2 tablespoons brown sugar OR 2 tablespoons white sugar
2 cups daikon radish, matchstick
1 cup carrot, matchstick
8 scallions, chopped
1 cup chives OR 3 scallions, chopped
1/2 cups garlic, minced
2 teaspoons ginger, minced
1 medium onion, minced
1/2 cup fish sauce
1/4 cup fermented salted shrimp (saeujeot) with salty brine, chopped
2 cups hot pepper flakes (gochugaru)

Prepare and salt the cabbage. Over a two hour rest period, turn every 30 minutes
Make the porridge by combining water and sweet rice flour in a pot, heat until bubbling
Add sugar and cook for 1 minute, then remove from heat and cool completely
Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes to porridge and mix well, then add radish, carrot, green onion, and chives
Mix paste with Napa leaves, leave out for 24 hours then place in fridge