Large homemade kimchi jar

Ingredients

• 2 unit Napa cabbage (cut into quarters, leaves separated)
• 120 g Coarse salt (to draw out moisture from the cabbage)
• 40 g Glutinous rice flour (for the rice porridge)
• 70 ml Water (for the rice porridge)
• 40 g Sugar (added to the porridge)
• 1 unit Carrot (cut into julienne)
• 0.5 unit White or black radish (cut into julienne)
• 4 unit White onions (cut into pieces)
• 70 g Garlic (minced)
• 20 g Fresh ginger (grated)
• 150 ml Fish sauce (type nuoc mam)
• 150 g Korean chili powder (gochugaru) (main spice, slightly smoked)
• 10 g Dried shrimp (small, for umami)
• 10 g Toasted sesame seeds (for garnish)

Instructions

1. Salting the cabbage

   Cut each napa cabbage into quarters, keep the leaves attached, rinse quickly, then sprinkle 120 g of coarse salt between the leaves. Place everything in a large container and let rest for 3 hours, turning every 30 minutes.

   Time: PT3H

2. Prepare the rice porridge

   Mix 40 g of glutinous rice flour with 70 ml of water in a saucepan. Cook over low heat, stirring constantly, for 9‑10 minutes until a gentle boil and a translucent consistency.

   Time: PT10M

   Temperature: feu doux

3. Sweeten and cool the porridge

   Add 40 g of sugar to the hot porridge, stir until fully dissolved, remove from heat and let cool at room temperature for 30 minutes.

   Time: PT30M

4. Prepare the vegetables

   Cut 1 carrot into julienne, ½ radish into julienne, chop 4 white onions into pieces, mince 70 g of garlic and grate 20 g of fresh ginger.

   Time: PT10M

5. Prepare the seasoning paste

   In a large bowl, combine the cooled porridge, 150 ml of fish sauce, 150 g of gochugaru, 10 g of dried shrimp, the garlic and ginger. Wear gloves to avoid chili irritation.

   Time: PT5M

6. Mix the vegetables with the paste

   Add the prepared vegetables to the seasoning paste and mix thoroughly, massaging each leaf to coat well.

   Time: PT5M

7. Rinse and drain the salted cabbage

   After the 3 hours of salting, rinse the cabbage in cold water twice, drain, then gently press to remove excess water. Let rest for 20 minutes to eliminate residual moisture.

   Time: PT20M

8. Package the kimchi

   Place the seasoned leaves in the jar, pressing firmly to expel air pockets. Clean the jar rim, close the lid and place a clean weight on the vegetables to keep them submerged.

   Time: PT5M

9. Room‑temperature fermentation

   Leave the jar at room temperature (20‑22 °C) for 2 to 3 days. Watch for bubbles; press the kimchi each day to release gases.

   Time: PT0M

   Temperature: 20-22°C

10. Maturation in the refrigerator

    After the initial fermentation, place the jar in the refrigerator. The kimchi develops its acidity and flavors for at least 2 weeks and keeps for several months.

    Time: PT0M

    Temperature: 4°C

Nutrition Facts

Calories

25

Protein

1 g

Carbohydrates

5 g

Fat

0.5 g

Fiber

2 g