Ingredients:

  • 2 large heads (approx. 2.5 kg) Napa Cabbage (Baechu), halved lengthwise
  • 1 cup (240g) Coarse Sea Salt or Kosher Salt (non-iodized)
  • Water (enough to wet leaves)
  • 2 cups (475 ml) Water (for porridge)
  • 2 Tbsp (15g) Sweet Rice Flour (Glutinous Rice Flour)
  • 2 Tbsp (30g) Cane Sugar
  • 1 cup (150g) Fresh Garlic cloves
  • 1 piece (50g) Fresh Ginger, peeled
  • 1 small (150g) Onion, roughly chopped
  • 1/4 cup (60 ml) Korean Soup Soy Sauce (Guk Ganjang) or high-quality light soy sauce
  • 2 Tbsp (30g) Dried Shiitake Mushroom Powder (the umami replacement)
  • 1 cup (120g) Korean Chili Flakes (Gochugaru), fine or medium grind
  • 1 tsp (5g) Fine Sea Salt
  • 1 cup (150g) Korean Radish (Mu) or Daikon, cut into thin matchsticks
  • 1/2 cup (60g) Carrot, cut into thin matchsticks
  • 1 bunch (8-10 stalks) Green Onions/Scallions, cut into 1-inch lengths

Instructions:

  1. Halve the Napa cabbage heads lengthwise, then cut out the dense core. Slice each half into bite-sized pieces (approx. 2-inch squares). Place the cabbage in a large container. Sprinkle the coarse salt between the leaves, ensuring all pieces are coated. Add just enough water to wet the leaves. Let stand for 1 hour, turning the cabbage every 20 minutes to ensure even brining.
  2. Thoroughly rinse the cabbage under cold running water 3 times to remove excess salt and debris. Squeeze out as much water as possible; this is crucial for a crisp finished product. Set aside to drain for at least 30 minutes.
  3. In a small saucepan, whisk together 2 cups of water and the sweet rice flour. Heat over medium until the mixture thickens slightly (about 5-7 minutes). Stir in the sugar until dissolved. Remove from heat and allow the porridge to cool completely to room temperature.
  4. Combine the garlic, ginger, onion, Guk Ganjang (soy sauce), mushroom powder, and salt in a food processor. Blend until a smooth, thick paste forms.
  5. Add the cooled rice porridge, the blended aromatic paste, and the gochugaru (chili flakes) to a large mixing bowl. Stir vigorously until a uniform, vibrant red paste forms.
  6. Add the matchstick-cut radish, carrots, and green onions to the yangnyeom bowl. Mix until all the fresh vegetables are evenly coated in the paste.
  7. Add the thoroughly drained, squeezed cabbage to the bowl. Using gloved hands, massage the paste into every layer and nook of the cabbage. Ensure every piece is generously coated.
  8. Tightly pack the kimchi into sterilised glass jars or a fermentation crock. Press down firmly to remove air bubbles. Leave about 1-2 inches of headspace at the top, as the kimchi will expand and release brine as it ferments.
  9. Cover the jar loosely (or use an airlock). Leave at room temperature (around 65°F to 75°F / 18°C to 24°C) for 1–2 days. Check daily for bubbles and a slightly sour aroma, indicating fermentation has started.
  10. Once bubbling begins, transfer the kimchi to the refrigerator. The flavor is best after 3-7 days in the fridge, but it can be eaten immediately.