Instructions

1. SALT CABBAGE:
2. 1. Place napa cabbage halves in a large bowl.
3. 2. Mix coarse salt with water to make brine.
4. 3. Pour brine over cabbage, working it between each leaf to distribute salt evenly.
5. 4. Let sit for 4-8 hours at room temperature, turning every couple hours.
6. 5. Cabbage should become wilted and flexible. Taste a leaf—it should be pleasantly salty, not bitter.
7. 6. Rinse thoroughly under cold water, separating leaves gently. Squeeze out excess water but don't wring too hard.
8. 7. Cut into 4-5cm pieces.
9. SEASONING PASTE:
10. 8. If using glutinous rice flour: dissolve it in 3 tbsp water, heat gently in a small pot, stirring constantly until it becomes a clear, thick paste. Cool before using.
11. 9. In a bowl, mix gochugaru, salt, sugar, garlic, ginger, fish sauce.
12. 10. Add scallions and julienned daikon.
13. 11. Add cooled rice paste if using (it helps preserve the kimchi and makes it slightly thicker).
14. COMBINE:
15. 12. In a large bowl, layer: a few cabbage pieces, then a spoonful of seasoning paste, spreading it between the leaves. Repeat until all cabbage and paste are used.
16. 13. Pack tightly into clean glass jars.
17. FERMENT:
18. 14. Leave jars at cool room temperature (15-20°C) for 1-2 days to start fermentation. You should see small bubbles.
19. 15. Transfer to refrigerator. Kimchi will continue to ferment slowly and develop flavor over weeks.
20. 16. Best eaten after 3-5 days, but improves with age. Lasts 1-2 months refrigerated.