Traditional Napa Cabbage Kimchi

Prep Time7

Cook Time20

3 cups Daikon, cut into matchsticks (Approximately 1 radish)
2 cups Carrots, cut into matchsticks (Approximately 2 chinese jumbo carrots)
8 Green onions, chopped in 1/2 inch pieces
1 cup Asian chives, chopped in ½ inch pieces (Optional, can be substituted with 3 more green onions)
1 Asian pear or apple, cut into matchsticks (Optional)

1/2 cup Garlic, minced finely (Approximately 3 heads of garlic)
5 tbsp Ginger, minced finely
2 Onions, minced finely
1/2 cup Fish sauce
1/4 cup Fermented salted shrimp (Saeujeot) Can be substituted with ¼ cup of fish sauce or shrimp paste
2-3 cups Coarse Korean hot pepper flakes Use less or more depending on how spicy you like your kimchi)
1/4 cup Shrimp paste Optional
1/4 cup Jeotgal such as salted sardinella, oysters or other seafood Optional

If the cabbage cores stick out too much or are dirty, trim them off with your knife. Tear away any outer leaves that are damaged or bruised.
To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.
Dunk the halves in a large basin of water to get them wet. Sprinkle salt between the leaves by lifting every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.
Let the cabbages rest for 5-6 hours. If convenient, turn cabbages over every hour so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over the top of the cabbages.
After 5-6 hours, wash the cabbage halves a few times under cold running water. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, give them a final rinse, and put them in a strainer over a basin so they can drain well.

Combine the water, glutinous rice flour, and sugar in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 15 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.
Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, shrimp paste and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.
Add the radish, carrot, pear, and green onion, plus the Asian chives (or more green onions). Mix well.

In a large bowl, spread some kimchi paste on each cabbage leaf. When every leaf is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi.
Eat right away, or let it sit for a few days to ferment. Kimchi is alive, so the taste will change overtime and become sourer. I have kept it in the refrigerator for over a year.

If you have a fish/seafood allergy, you can omit the fish sauce, shrimp paste, and fermented shrimps. Replace with 3/4 cups of soy sauce