Homemade Korean Kimchi

Steps

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1. 1
   Quarter the napa cabbage, remove the tough core, and chop into bite-sized pieces.
   ▶ ≈0:07
2. 2
   Sprinkle with salt, mix well, and let sit for 1-2 hours until the cabbage softens and releases water.
   ▶ ≈0:22
3. 3
   While the cabbage sits, prepare the julienned radish, carrot, garlic chives, diced scallions, and cilantro.
   ▶ ≈0:30
4. 4
   Mix glutinous rice powder with water and cook until it thickens into a gravy. Let it cool — this helps the seasoning cling to every leaf.
   ▶ ≈0:37
5. 5
   Blend together garlic, ginger, sweet onion, half a pear, honey, fish sauce, and fermented salted shrimp to make the flavor base.
   ▶ ≈0:50
6. 6
   Pour in the cooled glutinous rice gravy and blend everything into a thick paste.
   ▶ ≈1:03
7. 7
   Combine the paste with the julienned vegetables, then stir in plenty of Korean red chili powder to make the kimchi seasoning.
   ▶ ≈1:09
8. 8
   Rinse the salted cabbage two to three times to remove excess salt, then squeeze out as much water as possible after the final rinse.
   ▶ ≈1:18
9. 9
   Mix the cabbage thoroughly with the kimchi seasoning, pack into jars, and let ferment for a few days before enjoying.
   ▶ ≈1:32