Glutinous rice flourCooked into a thin porridge to make the paste base~3 tbspest.
Korean hot pepper flakes (gochugaru)Amount depends on how spicy you like itto taste
Fish sauce~2 tbspest.
Ripe persimmonUsed instead of sugar for sweetness~1est.
Steps
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1
Cut the napa cabbage into bite-sized pieces and wet it slightly to help the salt penetrate faster.
2
Salt the cabbage evenly so every leaf becomes soft, slightly wilted, and pliable; repeat the same process for the second head of cabbage.
3
Prepare the other vegetables: cut the Korean radish into strips, cut the Asian chives, and slice the green onion diagonally; set aside.
4
Pound the garlic and ginger into a paste, adjusting the amount to taste.
5
Cook glutinous rice flour into a thin, soupy porridge and let it cool; this helps the seasoning stick better to the cabbage.
6
Into the cooled rice porridge, mix in Korean hot pepper flakes to taste, then add fish sauce, green onion, radish strips, garlic-ginger paste, and mashed ripe persimmon (instead of sugar), stirring well to make the kimchi paste.
7
Rinse the salted cabbage in water and drain it about three times to remove excess salt.
8
Thoroughly mix the drained cabbage with the kimchi paste, making sure every leaf is evenly coated.
9
The finished kimchi can be refrigerated for a few hours before eating, or enjoyed immediately like a fresh salad without waiting for it to ferment.
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