Homemade Kimchi

Kimchi is the heart of Korean cuisine: crisp napa cabbage, salted and massaged in a fiery red paste of gochugaru, garlic, ginger, and fish sauce, then fermented into a vibrant, tangy, and umami-rich flavor. A cooked porridge of glutinous rice flour helps the spices adhere and nourishes the fermentation. Make a large jar, and you'll have a side dish for rice, soups, and pancakes for weeks.

• Cuisine: South Korea
• Time: 1 hour active + 1-5 days fermentation
• Servings: Approx. 1.5 kg (one large jar)
• Difficulty: Medium

Instructions

1. Cut a large napa cabbage into quarters lengthwise, then into bite-sized pieces. Place the cabbage in a large bowl, sprinkle 1/2 dl coarse salt between the layers, and toss well. Pour cold water over until the cabbage is almost covered. Let it soak for 1.5-2 hours, tossing a couple of times.
2. Rinse the cabbage thoroughly 3 times in cold water to remove most of the salt, and drain well in a colander. It should be flexible but still crisp.
3. Make the rice flour porridge: whisk 2 tbsp glutinous rice flour into 2 dl water in a small saucepan. Cook, stirring, for 2-3 minutes until it thickens into a translucent porridge, then let it cool completely.
4. Blend or finely grate garlic, ginger, and a piece of peeled pear. Stir it together with the cooled rice flour porridge, gochugaru, fish sauce, and sugar to form a thick, deep red paste.
5. Cut daikon into fine strips and spring onions into pieces, and toss them in the paste.
6. Put on plastic gloves. Thoroughly mix the paste into all the cabbage pieces so that each piece is covered with the red spice mixture.
7. Pack the kimchi tightly into a clean jar, pressing it down so that the liquid rises and covers it. Leave a couple of centimeters of air at the top. Place the lid loosely.
8. Leave the jar at room temperature for 1-2 days (longer if it's cool) until the kimchi starts to bubble and smell sour. Press it down once daily with a clean spoon. Then place it in the refrigerator, where it will slowly mature and keep for several weeks.

Tips

• Use coarse salt without iodine for salting - fine table salt can give a bitter taste.
• The pear adds a natural sweetness and helps kickstart fermentation - you can also use a grated apple.
• Taste as you go: the longer the fermentation, the more sour and deep the kimchi becomes. Over-fermented kimchi is perfect for kimchi stew and fried rice.