Kimchi (Napa Cabbage Kimchi)

twoplaidaprons.com

Judy

subheading: For the napa cabbage:

8 pounds napa cabbage (usually each head is around 4 pounds)

Kosher salt (about 2 cups, or as needed, for salting)

subheading: For the kimchi marinade:

1½ cup water

⅓ cup rice flour regular or glutinous

1 large apple cut into smaller pieces and discard core (fuji, honey crisp, gala) *see notes for Korean pear

1 large onion peeled and cut into smaller pieces

20 cloves garlic peeled (about 3oz/85g)

2 inch knob of ginger peeled and cut into smaller pieces

½ cup fish sauce or ¾ cup saeujot per ½ cup fish sauce *see notes

2 cups gochugaru (coarse) divided (also known as Korean red pepper flakes)

subheading: Additional veggies for the kimchi:

1 pound Korean radish peeled and julienned

6 ounces carrot peeled and julienned

4 ounces Asian chives cut into 1 inch pieces (discard about 1 to 2 inches the tough stem)

Directions at twoplaidaprons.com

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