Korean Summer Cabbage Kimchi Putbaechu Kimchi

By Kimchimari

Ingredients

Instructions

1. Trim the root end of the cabbage so the leaves separate, then rinse gently and drain.
2. Cut the green onions into 1.5-inch lengths and peel the garlic cloves.
3. Make a brine with 10 cups of water and 1 cup of solar sea salt, stirring until dissolved.
4. Soak the cabbage leaves in the brine for 1 hour, or up to 2 hours for thicker leaves. They are ready when the thick white part bends easily without breaking.
5. While the cabbage brines, make the kelp broth: simmer 1 piece of kelp in 1 cup of water, removing it as soon as it boils, or simmer on very low heat for 10 to 15 minutes. Do not boil long. Let it cool.
6. Make the flour paste: whisk 1.5 tablespoons of sweet rice flour into 1/2 cup of kelp broth or water until smooth. Bring to a boil over medium heat, stirring constantly, then simmer 2 to 3 minutes. Let it cool.
7. Chop 3 red chilies and 4 garlic cloves in a chopper until fine but not too fine, saving the seeds to add later if desired.
8. Stir the chopped chili and garlic, 1 tablespoon of salted fermented shrimp, 1 tablespoon of its liquid, 4 teaspoons of anchovy sauce, 1 teaspoon of plum syrup, 1 teaspoon of sugar, 2 tablespoons of kelp broth and the seeds into the cooled paste.
9. Drain the brined cabbage, rinse once quickly and drain again.
10. In a large bowl, wearing gloves, mix the cabbage with the seasoning until evenly coated. Add 1 tablespoon of Korean red chili powder, adding more to taste.
11. Add the green onions and mix again. Transfer to a jar or container. Rinse the bowl with 1/4 cup of water or kelp broth and add that liquid to the container.
12. Leave at room temperature for 1 to 2 days, tasting every 6 to 8 hours, and refrigerate once it is slightly sour.

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

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