Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)

Ingredients

• 6 lb Napa Cabbage (Whole cabbage, split halves, leaves kept whole)
• 0.5 cup Kosher Salt (For salting the cabbage)
• 2 tbsp Sweet Rice Flour (Glutinous Rice Flour) (Mochiko powder; can substitute all‑purpose flour if unavailable)
• 2 tbsp Brown Sugar (Adds slight sweetness to the porridge)
• 1 medium Korean Radish (Mu) (Peeled and cut into match‑stick strips (~2 cups))
• 2 cup Green Onions (Scallions) (Chopped; essential for flavor)
• 0.5 cup Asian Chives (Buchu) (Optional; can use extra green onions)
• 0.5 cup Minari (Water Dropwort) (Optional garnish; adds fresh herb note)
• 0.5 cup Garlic (Minced; about 8‑10 cloves)
• 2 tsp Ginger (Ground or finely minced)
• 1 cup Onion (Ground or finely minced)
• 0.5 cup Fish Sauce (Adds umami depth)
• 0.25 cup Fermented Salted Shrimp (Saeujeot) (Squeeze out excess liquid before adding)
• 2 cup Korean Red Pepper Flakes (Gochugaru) (Adjust to taste; 1 cup for mild, 2‑2.5 cups for spicy)
• 2 tbsp Roasted Sesame Seeds (For garnish)

Instructions

1. Prepare the Cabbage

   Remove any wilted outer leaves, cut the napa cabbage in half lengthwise, and make a few shallow slits in each half to allow salt penetration. Soak the halves in a large bowl of cold water for a few minutes to wet the leaves.

   Time: PT10M

2. Salt the Cabbage

   Drain the water, then sprinkle 1/2 cup kosher salt between every leaf, focusing more on the stem side. Turn the cabbage every 30 minutes for a total of 2 hours so the salt distributes evenly.

   Time: PT2H

3. Make the Rice Flour Porridge

   In a medium saucepan combine 2 cups plain water, 2 tbsp sweet rice flour, and 2 tbsp brown sugar. Whisk until smooth, bring to a boil, and cook for 9 minutes until thickened. Remove from heat and let cool completely.

   Time: PT15M

   Temperature: 100°C

4. Rest the Porridge

   Let the cooled porridge sit for 30 minutes, then add a little more water if it looks too thick and let sit another 30 minutes. This creates a slightly watery base for the kimchi paste.

   Time: PT1H

5. Prepare the Vegetables

   Peel the Korean radish and cut into match‑stick strips (about 2 cups). Chop green onions, Asian chives, and optional minari. Set aside.

   Time: PT15M

6. Make Garlic‑Ginger‑Onion Puree

   Mince 1/2 cup garlic, 2 tsp ground ginger, and 1 cup onion. Blend or mash together into a smooth paste.

   Time: PT10M

7. Combine the Kimchi Paste

   In a large mixing bowl combine the cooled rice porridge, garlic‑ginger‑onion puree, 1/2 cup fish sauce, 1/4 cup squeezed fermented shrimp, and 2 cups gochugaru. Mix thoroughly until a thick, uniform paste forms.

   Time: PT10M

8. Rinse the Salted Cabbage

   After the 2‑hour salting period, rinse the cabbage leaves under cold running water several times to remove excess salt. Drain well and gently squeeze out excess water.

   Time: PT15M

9. Mix Cabbage with Paste

   Wear disposable gloves. Working leaf by leaf, spread a generous amount of kimchi paste between the layers, making sure each leaf is coated. Remove the tough core if desired.

   Time: PT15M

10. Pack into Jar and Ferment

    Pack the coated cabbage tightly into a BPA‑free plastic jar (or traditional Onggi), pressing down firmly to eliminate air pockets. Ensure the cabbage is submerged in its own juice. Seal the lid tightly.

    Time: PT5M

Nutrition Facts

Calories

15

Protein

1g

Carbohydrates

3g

Fat

0g

Fiber

1g