Easy napa cabbage kimchi

Step-by-step cooking

1. 01

   Step 1

   

   Wash your hands, bowl and utensils. Remove damaged cabbage leaves and the core; cut 1.5 kg cabbage into 4 cm pieces. Rinse, drain lightly and toss the wet pieces with 75 g coarse salt.

   Step 1 ✓
2. 02

   Step 2

   

   Leave for 90 minutes, turning every 30 minutes. The leaves should bend easily. Rinse three times with cold water, then drain in a colander for 20 minutes so the seasoning will not become watery.

   Step 2 ✓
3. 03

   Step 3

   

   While the cabbage salts, whisk 20 g rice flour with 250 ml water in a saucepan. Stir over medium-low heat for about 5 minutes until thickened. Add 10 g sugar, stir briefly and cool completely.

   Step 3 ✓
4. 04

   Step 4

   

   Cut radish into thin strips and chop scallions. Blend or finely mince garlic, ginger and onion; combine with fish sauce, cooled porridge and gochugaru. Stir in radish and scallions to make a red paste.

   Step 4 ✓
5. 05

   Step 5

   

   Put on clean food-safe gloves. Fold the drained cabbage into the paste in a large bowl, coating every piece. Work in batches if your bowl is small; do not add the salty draining liquid.

   Step 5 ✓
6. 06

   Step 6

   

   Pack into clean food-safe jars, press down and leave 3 cm empty at the top. Close and refrigerate promptly at 4°C or colder. Eat fresh, or taste after 3–7 days as it slowly ferments. Use a clean spoon and carefully release built-up gas when opening.

   Step 6 ✓