Easy Kimchi Using the Blender

By Kimchimari

Ingredients

Instructions

1. Cut the root end off each napa cabbage and set aside the loose outer green leaves. Halve the cabbages lengthwise, or quarter the bigger ones, by cutting only the top 2 inches and then tearing them apart by hand.
2. Place all the cut cabbage in a bowl large enough to hold it. Sprinkle salt between every other layer of leaves, using about 3 to 5 Tbsp per whole cabbage (2 to 4 pieces). Repeat until all cabbages are salted.
3. Rinse the Korean radish to remove dirt, then cut it into 1/2 inch thick slices with the skin on.
4. Make the brine by mixing 10 cups Korean sea salt with 15 quarts water.
5. Pour the brine over the cabbages, adding the radish too. The cabbages should be fully submerged when pushed down; they will shrink, so the brine will be enough.
6. Leave at room temperature for 3 to 4 hours, then turn everything upside down so the cabbages soak evenly. Let them pickle 3 to 4 more hours (6 to 7 hours total). In cold weather, you may need longer.
7. Test: bend the thickest part of the white flesh near the head. If it bends without breaking and feels flexible, it is ready. Rinse three times in total, changing the water after the first rinse, then drain well.
8. Make the rice paste: whisk 1 cup water with 3 Tbsp sweet rice flour in a pot. Over medium heat, keep whisking for 30 seconds to 1 minute until thick and bubbling. Lower to medium-low and whisk about 30 more seconds while it keeps bubbling. Let it cool.
9. While the cabbages brine, blend until smooth: 10 oz Korean radish, 1/2 pear, 1/2 onion, 3 oz garlic, 1/2 oz ginger, 1/2 Tbsp saewoojeot, 1/2 cup kkanari aekjeot, and 1/2 persimmon.
10. Pour the blended mix into a bowl. Add 10 Tbsp rice paste, 1 cup red chili powder, 1 Tbsp sugar, 1 Tbsp green plum syrup and 1/2 Tbsp sea salt. Whisk and taste, adding more chili powder if you want it spicier.
11. Wearing gloves, place one cabbage piece cut side up in a container and spread a scoop of seasoning over the cut side. Add another scoop to the side, then coat the leaves from the root end outward, working paste between every 2 to 3 layers. Add more to the outside, then wrap with the outermost leaf.
12. Coat each cabbage this way and pack tightly into the kimchi container, pressing down so there are few gaps. Cover the top with the large single leaves coated in seasoning.
13. Add about 2 cups water to the empty seasoning bowl, rinse it, then add 1/2 Tbsp sea salt and stir. Pour this liquid over the cabbages and press everything down evenly.
14. Leave the kimchi at room temperature for 2 days at 68 to 70°F (1 day if 80°F or warmer, and up to 3 days if below 65°F in winter). Once it smells and tastes ripe, refrigerate it immediately.

Summarized from Kimchimari's video. Watch it for the details.

More recipes with

GarlicOnionGingerCabbageRadishNapa cabbageAnchovyPlum