Homemade Kimichi

Ingredients:

3 pound Napa Cabbage

Coarse sea salt

Rice Paste

3 tbsp Glutinous Rice/Sweet Rice Flour

3/4 cup water

Spicy Paste

6 cloves garlic

1" ginger

1/2 apple

1/4 yellow onion

2 tbsp fish sauce

2 tbsp Anchovy sauce

1 tbsp salted shrimp (saeu-jeot)

2 tbsp Korean Plum Extract syrup

Other

2 stalk scallion ~ cut 2"

1 carrot ~ cut matchstick

1-1/2 cup white radish ~ cut matchstick

1/2 cup Korean red pepper flakes (gochugaru)

Directions/Instructions:

1. Cut the Napa cabbage into bite-size pieces.  Rinse the cabbage in running water.  Drain.
2. Transfer a layer of Napa cabbage to a large mixing bowl, sprinkle some coarse sea salt over the Napa cabbage, and mix with your hands.  Repeat until all the Napa cabbage and salt are finished. Toss and turn the cabbage every 30 mins. (Total brine about 3-4 hours until the white part of the cabbage becomes soft and flexible.  Salt will soften the Napa cabbage and kill the germs)
3. Rinse the Napa cabbage in running water until all the salt on the surface has been removed.  Rinse about 3 times.  Drain the cabbage until there is no more excess of water.
4. In a saucepan, over low heat, add the water and glutinous rice flour.  Constantly stir until the paste becomes sticky and pasty, about 5 mins.  Let it come to room temperature for about 20 mins.
5. In a food processor, transfer in the garlic, ginger, chopped apple, chopped onion, fish sauce, anchovy fish sauce, salted shrimp, and plum extract syrup.  Blend until it becomes a paste.
6. In a large mixing bowl, combine the rice paste, spice and seasoning paste, and the Korean chili pepper flakes.  Whisk to combine together.
7. Transfer in the cut scallions, radish, and carrot.  Mix well.
8. In another large mixing bowl, transfer in a layer of cabbage and spicy paste mixture.  Combine everything with your hands.  Repeat the process until all the cabbage and spicy paste are finished.
9. Transfer the kimchi to an airtight container.  Ferment in the fridge for 5-7 days.  For tangler kimchi, could ferment it under room temperature for the first 2 days, then transfer to fridge for several days.