Let’s make classic kimchi! Grandma makes everything into kimchi- make the sauce and try it on everything!
Makes about one quart jar.
What You’ll Need
(1) whole Napa cabbage cut into quarters lengthwise (cut the butt up into big chunks)
1½ Tbsp coarse sea salt
1 Tbsp sugar
Make kimchi Sauce
¾ cup Korean red pepper flakes (gochugaru)
3 Tbsp fish sauce
4 cloves garlic, minced
1 tsp ginger, minced
1 Tbsp honey (or mulyeot if you’re near an Asian grocery)
4 green onions, cut into 1-inch pieces
Optional: 1 tsp MSG
Juk (rice porridge)
¾ cup cold water
1½ Tbsp rice flour
The Cabbage
(1) whole Napa cabbage cut into quarters lengthwise. Rub the sugar and salt between every leaf. Rest 2–3 hours until bendy. Rinse and drain well (hold onto a little of the water to loosen the sauce)
The Juk
Whisk the water and rice flour in a small pot over medium heat. Keep whisking. In a few minutes it thickens into a loose porridge. That’s the body of the seasoning. Take it off the heat and let it cool all the way.
The Paste
In a large bowl, mix the cooled juk, Korean red pepper flake, fish sauce, garlic, ginger, and honey. Stir until it’s one red paste. Too thick? Loosen with a spoonful of the cabbage water. Taste. Adjust salt. Add MSG (lean into the salty joy!)
The Coat
Add the cabbage and green onions. Mix with your hands. (Grandma suggests gloves or your fingers might be red for a day or two.) Every leaf should be red on every side.
The Wait
Pack tight in a jar. Press out the air. Lid on loose. Ferment at room temp 1 to 2 days, then into the fridge. Keeps in the fridge for 2 weeks, then gets a bit sour, which is perfect for soup!