Kimchi

Make Kimchi at home

Ingredients

• 1 large napa cabbage (about 3 lb)
• 1/2 cup coarse sea salt
• 1 cup water for the paste
• 2 tablespoons glutinous rice flour
• 1 tablespoon sugar
• 1/2 cup gochugaru (Korean chili flakes)
• 1 head garlic, minced
• 2 inch ginger, minced
• 3 tablespoons fish sauce
• 4 scallions and 1 cup julienned radish

How it's made

1. Quarter the cabbage lengthwise, sprinkle salt between the leaves and let it sit 2 hours, turning once.
2. Rinse well and drain for 30 minutes.
3. Cook the rice flour with the water into a thin paste; stir in sugar and cool.
4. Mix in gochugaru, garlic, ginger and fish sauce, then fold in radish and scallions.
5. Rub the paste between each cabbage leaf, wearing gloves.
6. Pack tightly into a jar, leave room at the top, and let it ferment at room temperature 1-2 days, then refrigerate.