Korean Kimchi

Instructions

1. Prepare the cabbage
   Cut the Napa cabbage into quarters lengthwise, then cut the core end of each quarter in half. Place the cabbage in a large bowl and sprinkle salt between the leaves. Add enough water to cover the cabbage, then place a heavy plate on top to keep the cabbage submerged. Let sit for 2 hours, turning once halfway through.
2. Make the porridge base
   In a small saucepan, whisk the sweet rice flour into the water until dissolved. Bring to a simmer over medium heat, stirring constantly until it thickens, about 3-5 minutes. Remove from heat and stir in the sugar until dissolved. Let cool completely.
3. Create the kimchi paste
   In a large bowl, combine the cooled porridge with the red pepper flakes, fish sauce, salted shrimp, minced garlic, and grated ginger. Mix well to form a thick, smooth paste. Add the daikon radish, green onions, and diced onion, stirring to coat all vegetables evenly.
4. Drain and rinse the cabbage
   After 2 hours, rinse the cabbage under cold running water 3 times to remove excess salt. Gently squeeze out excess water and place in a colander to drain for 15-20 minutes.
5. Assemble the kimchi
   Working with one cabbage quarter at a time, spread the kimchi paste mixture between each leaf, ensuring all surfaces are coated. Be generous with the paste, especially on the thicker stem parts.
6. Package for fermentation
   Pack the prepared cabbage quarters into airtight containers, pressing down to remove air pockets. Leave about 1 inch of space at the top as the kimchi will expand during fermentation. Seal the containers loosely to allow gases to escape.
7. Ferment the kimchi
   Let the kimchi ferment at room temperature (65-75°F) for 1-2 days, checking daily and pressing down to keep the vegetables submerged in the liquid. The fermentation time depends on your preference for sourness and the ambient temperature. Warmer environments will ferment faster.
8. Store and age
   Once the kimchi has reached your desired level of fermentation, transfer to the refrigerator. The kimchi will continue to ferment slowly in the refrigerator, developing deeper flavors over time. It can be eaten immediately but is best after aging for a few days and will keep for several months.