Making traditional kimchi for the first time for my husband

TRADITIONAL KIMCHI

My husband loved this and prefers this over how I’ve been making it.!

Recipe from maangchi.com

6 lb Napa cabbage
1/2 cup kosher salt

PASTE
2 cups water
2 TBSP glutinous rice flour
2 TBSP sugar

SPICES & VEGGIES
1/2 cup minced garlic (~30 cloves)
2 tsp minced ginger
1/2 cup fish sauce
1/4 cup fermented shrimp
2 cup korean pepper flakes (gochugaru)
1 cup carrots, matchsticks
2 cups radish/ daikon, matchsticks
12 stalks scallion, chopped

1. Cut Napa cabbage in half (tip: cut at the base and pull apart the leafy ends)

2. Now on each half of your cabbage, cut a 2 inch slit at the base— leave the leaves in tact.

3. Dunk your Napa cabbage (halves) in water to get them wet. Once wet, sprinkle kosher salt between each leaf. Make due to leave Napa cabbage in tact.

4. Leave cabbage to rest for 2 hours. Flip every 30 minutes. Water will start to release and Napa cabbage will shrink in size.

5. After 2 hours, thoroughly rinse Napa cabbage under cold water. At this point, separate each halves of your Napa cabbage so now they’re 1/4

While your Napa cabbage has been salting for 2 hours, prepare the rest.

6. To make the paste: in a small pot, combine 2 cups water and 2 TBSP glutinous rice flour. Cook over medium heat for 10 minutes or until it starts to bubble. Mix well. Once bubbling, add 2 TBSP sugar and cook for another minute. Once everything is combined, remove from heat and allow to cool.

7. Now in a large mixing bowl, combine all of your ingredients under SPICES & VEGGIES along with the PASTE you made in step 6.

8. Once you’re kimchi paste is made, spread some of it between each Napa cabbage leaves.

9. Place Napa cabbage in a container. You can enjoy immediately or leave at room temp for 2 days before refrigerating.