Pair this easy kimchi recipe with some of your favorite korean dishes. Plate your own banchan, serve as a side to bulgogi or mix it up with some fried rice or udon noodles to savor an unparalleled combination of spicy umami goodness.
Cut cabbage lengthwise in quarters, trim off some of the core, and rinse thoroughly. This step not only cleans out any dirt but will help the salt stick to the cabbage.
Place cabbage in a container wide enough that the quarters can lay side by side. Sprinkle salt over the flat side of each.
With clean hands, gently rub salt in between the leaves. Let rest at room temperature for 2 hours. Flip the cabbage quarters every 30 minutes to ensure salt is evenly distributed.
Julienne, grate, and chop all your vegetables.
Meanwhile; you can make your porridge. mix together water and rice flower in a small pot.
Gently stir the mixture over low heat until it thickens. The porridge viscosity should resemble syrup.
Once the mixture has thickened, add in your sugar. Cool the mixture to room temperature before adding garlic, ginger, fish sauce/dried shrimp, and chili flakes.
The mixture will resemble a thick paste. You can now add your grated vegetables into the paste.
Now that your cabbage has salted for 2 hours it should be wilted. Rinse off the excess salt under cold water.
Rub the paste and vegetables in between each leaf of cabbage. Repeat this step with all quarters of cabbage.
Place the quarters into a sterilized glass jar. Pack the containers tightly to maximize the amount of kimchi in the container.
Leave 1 inch of space between the top of the jar and the contents.
Place the Kraut Source or Sterilock onto the jar and let stand at room temperature for 4 – 7 Days. Taste your kimchi daily to see where you like it the best.