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

Ingredient Substitutions

• Instead of Kosher Salt: Sea salt
• Instead of Sweet Rice Flour (Glutinous Rice Flour): All‑purpose flour
• Instead of Korean Radish (Mu): Daikon radish
• Instead of Asian Chives (Buchu): Green onions
• Instead of Fish Sauce: Soy sauce (less authentic)
• Instead of Fermented Salted Shrimp (Saeujeot): Fermented anchovy sauce
• Instead of Korean Red Pepper Flakes (Gochugaru): Paprika + cayenne blend (less authentic)

Equipment Needed

• Large Cutting Board
• Chef's Knife
• Large Bowl or Container for Salting
• Colander or Sieve
• Medium Saucepan
• Whisk or Spoon
• Measuring Cups
• Measuring Spoons
• Mixing Bowl for Paste
• Disposable Plastic Gloves or Rubber Gloves
• BPA‑Free Plastic Jar with Lid (or Korean Onggi)
• Spatula or Hands for Packing

Critical Steps — Do Not Skip

• Salt the cabbage thoroughly for 2 hours
• Make the rice flour porridge correctly (boil 9 minutes)
• Combine all paste ingredients into a uniform thick paste
• Rinse the salted cabbage to remove excess salt
• Coat each leaf evenly with the kimchi paste
• Pack the kimchi tightly and ensure it stays submerged

Chef Tips from the Video

• Use cold water to wet the cabbage leaves before salting for better salt absorption.
• Traditional Korean gochugaru provides a unique smoky flavor; avoid using generic chili powder.
• Press the kimchi down firmly in the jar each day during the first 2 days of fermentation to keep it submerged.
• If you cannot find fermented shrimp, a small amount of anchovy sauce works as a substitute, though flavor will differ slightly.

Troubleshooting

Storage

Refrigerator: Store the sealed jar in the refrigerator for up to 3 months. The flavor deepens over time.

Freezer: Not recommended; freezing alters texture.

Room temperature: Allow to ferment at room temperature (18‑22°C) for 1‑2 days until bubbles appear, then move to refrigerator.

Make-Ahead Tips

• Prepare the rice‑flour porridge a day ahead and refrigerate; it thickens and develops flavor.
• You can pre‑salt the cabbage a day before making the paste; just keep it refrigerated and rinse before use.

Frequently Asked Questions