We made a lot of kimchi

By Doobydobap · 60 min

Ingredients

Instructions

1. Cut a 4–5 cm deep incision in the rounded base of each cabbage, then pull the halves apart and quarter them.
2. Salt the cabbage generously between the leaves, rubbing the thick stalk parts well.
3. Place the salted cabbage in a bag or large container and leave at room temperature for 2 hours, turning it every 30 minutes.
4. Cut the daikon, scallions and chives into 3 cm matchsticks, put them in a large bowl, add the fish sauce and shrimp paste, and mix. Set aside.
5. Boil the rice with the water over medium-high heat, stirring so it does not burn, until after 20 minutes it forms a glue-like paste. Add water if needed to make a spreadable paste. Let it cool.
6. Roughly chop the onion, pear, ginger and garlic, then blend them with 1/4 cup of the rice paste, plus the gochugaru, until smooth. Add the sauce to the filling.
7. Check the cabbage with a bend test: leaves should bend without snapping. If not wilted enough, salt for 30 more minutes. Rinse off excess salt in running water, repeat, and drain well.
8. Put about 1/2 cup of filling on each cabbage and massage it between the leaves, covering every part. Fold the cabbage in half and pack it into jars or airtight containers that limit air exposure.
9. For fermented kimchi, keep at room temperature for 3 days, then refrigerate.

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

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GarlicOnionGingerScallionRiceCabbageDaikonNapa cabbage