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Homemade Kimchi Recipe

Ingredients:

• 1 large napa cabbage (about 2-3 lbs)
• 1/4 cup sea salt (non-iodized)

For the kimchi paste:

• 1/2 cup Korean chili flakes/powder (gochugaru)
• 5-8 garlic cloves
• 1 Asian pear, roughly chopped
• 1 small onion, roughly chopped
• 2 pieces ginger
• 1/8 cup fish sauce (optional)
• 1/8 cup salted shrimp
• 3 tablespoons sugar
• 1/2 cup rice flour
• 2 cups water

Directions:

1. Prepare the Cabbage:
• Cut the cabbage into bite-sized pieces.
• Salt the cabbage evenly, let sit for 1-2 hours, then rinse and drain well.
2. Make the Paste:
• Blend the pear, onion, garlic, ginger, fish sauce, and salted shrimp into a paste.
• In a saucepan, cook the rice flour and water until thickened; let cool.
3. Combine:
• Mix the chili powder with the blended paste and rice flour paste until well combined. Add the cabbage and sugar, then mix until well coated.
4. Pack & Ferment:
• Pack into a container, pressing down to remove air. Leave space at the top.
• Let ferment at room temperature for 1-3 days, then store in the fridge. Enjoy!