Stock

Paste

• 3 tbsp salt
• 2 tbsp rice flour (glutinous rice flour, aka sweet rice flour)
• 1 1/2 cup vegetable stock
• 1 tbsp sugar
• 9 garlic cloves
• 1 tbsp peeled ginger
• 1 medium onion
• 1 cup gochugaru

Kimchi

• 1.3 kg napa cabbage
• 6 tbsp salt
• 1 cup daikon radish, thinly sliced
• 6 green onions, sliced diagonally
• 2 carrots, thinly sliced

Salt the cabbage: Cut the cabbage lengthwise into quarters, remove the core, and cut into 2 cm pieces. Transfer to a large bowl, wash and drain, then toss with 6 tbsp salt. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly.

Make the kimchi paste: Combine the rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly.

Put the cooled porridge, the remaining 1/2 cup vegetable stock, the remaining 3 tbsp salt, garlic, ginger, and onion in a food processor and process to a puree. Add the gochugaru and mix well.

Wash the salted cabbage: Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well. The cabbage should still taste slighly salty after this step.

Make kimchi: In a large bowl, mix the cabbage, radish, green onion, and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves). Transfer to an airtight container or glass jars. Press down the on the kimchi so it’s well packed and no air can get inside, then put the lid on the container.

Ferment the kimchi for a few days, then store in the fridge.