Kimchi

I first discovered this taste during my trip to South Korea. I brought the ingredients from there, but you can achieve the same flavor with local products if you wish.

Ingredients

• Napa cabbage 2 pcs (approx. 2400 g)
• Coarse salt 300 g (200 g for brine, 100 g for between leaves)
• Water 5 l

For the filling

• Carrot 1 pc (medium)
• Daikon radish 250 g
• Green onion or leek 100 g

For the porridge

• Water 2 cups
• Rice flour 2-3 tbsp

For the sauce

• Pear 1 pc (medium)
• Sweet and sour apple 1 pc (medium)
• Ginger 20 g
• Onion 0.5 pc
• Garlic 10 cloves
• Gochugaru pepper powder 100 g
• Fish sauce or small shrimp 4 tbsp (you can use both together)

Method

1. 1.Cut the Napa cabbage in half lengthwise (without separating completely).
2. 2.Add 200 g of salt to 5 l of cold water and mix, soak the cabbages in this water for 2–3 minutes.
3. 3.Then sprinkle the remaining 100 g of salt between each leaf, leave for 6–7 hours, turning them halfway through.
4. 4.Wash the cabbage 2–3 times in cold water and taste it; if it is too salty, soak it in clean water for a while. When the saltiness is right, let it drain for 1 hour.
5. 5.Mix the rice flour with water and cook until thickened, then let it cool.
6. 6.Purée the apple, pear, onion, garlic, and ginger in a blender and combine with the cooled porridge.
7. 7.Add Gochugaru pepper powder, fish sauce, or small shrimp (or both) and mix — you will get a thick, aromatic sauce.
8. 8.Add the daikon, carrot, and green onion and mix.
9. 9.Spread the sauce on each cabbage leaf, fold the cabbage, and place it in a sealed container.
10. 10.Ferment at room temperature for 2–3 days, then put it in the refrigerator. The kimchi will be ready in 2–3 weeks — with a sour, aromatic, and balanced taste.