Homemade Kimchi

Directions

• Preparation
• Wash napa cabbage and cut in half.
• With 150-200g of salt, rub the exterior and interior of the cabbage, making sure to get into the crevices of the interior.
• In a large bowl, combine 300g of salt and 6L of water. Then add the salted cabbage making sure everything is completely submerged. If it isn’t, you can use multiple bowls here and divide the salt water mixture. Leave in salted water for 24 hours.
• To a pan heat up 50g of glutinous rice flour with water until it becomes a paste. The amount of water can vary here.
• To a blender cut up and add 200g of apples, 300g pear, 500g daikon radish, 150g minced garlic, 100g fish sauce, 50g of plum syrup, and a little bit of water. Blend until combined, and then further add 200g of Korean chilli powder, 100g of Korean salted shrimp and the glutinous rice flour mixture from the pan. Blend everything together and then move it into a container to store the mixture in the fridge.
• After 24 hours, if the cabbage stems are soft and bend easily, drain the cabbage and rinse it a few times to remove the excess salt.
• Squeeze out as much water as possible, then place the cabbage in a strainer and let it continue draining for another 24 hours.
• Chop the Daikon radish and spring onions to add to the kimchi.
• Cooking
• Combine 1kg of chopped daikon radish, 200g of spring onion, and the kimchi paste mixture.
• Rub the mixture all over the salted napa cabbage making sure to get it inside, under the leaves and stem.
• Transfer each one into a large bowl after covering it with the kimchi paste. Push down the napa cabbage to get rid of as much air as possible and cover the bowl with a lid and leave it out for 2-3 days.
• After 2-3 days, move it into an airtight container so you can store it in the fridge to have it whenever you want. This should last a couple of months and continue to ferment a little bit more as time goes by!