Baechu Kimchi (Napa Cabbage Kimchi)

seriouseats.com

Nuno Soares

subheading: For Brining the Cabbage:

1 head (about 3 pounds; 1.3kg) Napa cabbage

2 quarts (1.9L; 1.9kg) filtered or bottled water

4 ¾ ounces ( 135 g; about ⅔ cup plus 1 ½ teaspoons) Diamond Crystal kosher salt or sea salt

subheading: For Making the Kimchi:

1 cup ( 110 g) coarse ground gochugaru (Korean chile powder)

3 tablespoons ( 24 g) glutinous rice flour

2 tablespoons ( 30 g) sugar

½ cup ( 120 ml) fish sauce

2 tablespoons ( 40 g) saeujeot ( Korean salted shrimp), with its brine, minced

8 garlic cloves ( 40 g), finely chopped

One 2-inch piece (about 1 ounce; 30 g) fresh ginger, peeled and finely chopped

1 small Asian pear (about 6 ounces; 170 g), peeled, cored, and cut into ¼- by ¼- by 2-inch batons (yielding about 3 ½ ounces; 100g total)

4 ounces (115g) daikon radish, peeled and cut into ¼- by ¼- by 2-inch batons (yielding about 3 ½ ounces; 100g total)

1 medium carrot (about 4 ounces; 115g), peeled and cut into ¼- by ¼- by 2-inch batons (yielding about 3 ½ ounces; 100g total)

16 scallions (about 4 ounces; 115 g total), root end trimmed and discarded, scallions halved lengthwise and cut crosswise into 2-inch pieces

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