Korean Mama Homemade Kimchi

Ingredients:

• 1 medium napa cabbage (about 2-3 lbs)
• 1/4 cup sea salt or kosher salt
• 4 cups water

For the Kimchi Paste:

• 1 tablespoon glutinous rice flour (sweet rice flour)
• 1 cup water
• 2 tablespoons sugar
• 1/2 cup Korean red pepper flakes (gochugaru)
• 1/4 cup fish sauce (or soy sauce for a vegetarian version)
• 4-5 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2-3 green onions, chopped
• 1 small carrot, julienned
• 1/2 daikon radish, julienned

Instructions:

1. Prepare the Cabbage:
   • Cut the napa cabbage lengthwise into quarters and remove the core.
   • Chop the cabbage into 2-inch pieces.
   • In a large bowl, dissolve the salt in 4 cups of water.
   • Submerge the cabbage pieces in the saltwater, making sure they are all covered. Let them soak for 1-2 hours, turning the cabbage occasionally to ensure even salting.
   • After soaking, rinse the cabbage thoroughly under cold running water to remove excess salt. Drain well.
2. Make the Rice Paste:
   • In a small saucepan, combine the glutinous rice flour with 1 cup of water.
   • Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. This should take about 5 minutes.
   • Remove from heat and stir in the sugar. Let the mixture cool to room temperature.
3. Prepare the Kimchi Paste:
   • In a large mixing bowl, combine the cooled rice paste with the Korean red pepper flakes, fish sauce, minced garlic, minced ginger, and chopped green onions.
   • Add the julienned carrot and daikon radish. Mix well to form a thick paste.
4. Mix the Kimchi:
   • Wearing gloves to protect your hands from the chili paste, add the drained cabbage to the bowl with the kimchi paste.
   • Use your hands to thoroughly coat each piece of cabbage with the paste, ensuring even distribution.
5. Ferment the Kimchi:
   • Pack the kimchi tightly into a clean, airtight jar or container, pressing down to remove any air pockets.
   • Leave about 1 inch of headspace at the top to allow for expansion during fermentation.
   • Seal the jar and leave it at room temperature for 1-2 days to start the fermentation process. You may see bubbles and notice a tangy smell as it ferments.
   • After 1-2 days, transfer the jar to the refrigerator to slow down the fermentation. The kimchi will continue to develop its flavor over time.
6. Serve:
   • Kimchi can be eaten fresh, but it tastes best after fermenting for at least a week in the refrigerator.
   • Serve as a side dish, in soups, or as an ingredient in various Korean dishes.

Enjoy your homemade Korean Kimchi!