Let's Make Kimchi!

By Doobydobap · 120 min

Ingredients

Instructions

1. Make a 4-5 cm deep cut in the rounded base of each cabbage, then pull the cabbage apart so it splits into halves (quarters work faster).
2. Rub a generous amount of salt between the leaves, massaging it into the thicker stalk parts.
3. Put the salted cabbage in a zip-top bag or large container and leave it at room temperature for 2 hours, turning it every 30 minutes.
4. Cut the daikon, scallions and chives into 3 cm matchsticks and put them in a large bowl with the fish sauce and shrimp paste. Mix and set aside.
5. Boil the glutinous rice with the water over medium-high heat, stirring so it does not stick and burn. After 20 minutes it should be a glue-like paste; add water if it is too thick to spread. Let it cool.
6. Roughly chop the onion, pear, ginger and garlic, then blend them with ¼ cup of the rice glue until smooth. Add this sauce to the filling bowl.
7. Check the cabbage with a bend test: the leaves should bend without snapping. If not, leave it in the salt for another 30 minutes.
8. Rinse the excess salt off the cabbage under running water, repeat the salting if needed, then squeeze out the excess moisture and place on a medium tray.
9. Spread about ½ cup of filling on each cabbage, massaging it gently between every leaf. Fold each cabbage in half and pack into a container that limits air exposure (such as a Mason jar or airtight container).
10. For fermented kimchi, keep it at room temperature for 3 days, then move it to the fridge.

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

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GarlicOnionGingerScallionRiceCabbageDaikonNapa cabbage