👨‍🍳 Yapılışı

1. 1

   Prepare the cabbage: Remove any bruised outer leaves. Cut each cabbage head lengthwise into quarters, then cut out the tough core. Slice the cabbage quarters crosswise into bite-sized pieces (about 1.5-2 inches wide).

   ⏱️ 15 minutes
2. 2

   Brine the cabbage: In a very large bowl or clean basin, combine the sliced cabbage with the 1/2 cup of salt. Toss thoroughly to ensure all pieces are coated. Add 8 cups of water and gently mix. Let the cabbage sit at room temperature for 2 to 3 hours, tossing it every 30-45 minutes. The cabbage should become pliable and wilted, releasing a significant amount of liquid. You should be able to bend a piece without it snapping.

   ⏱️ 2-3 hours
3. 3

   Rinse and drain the cabbage: Once wilted, drain the cabbage in a colander. Rinse it thoroughly under cold running water 2-3 times to remove excess salt. Squeeze handfuls of cabbage gently to remove as much water as possible. Let it drain well for at least 15-20 minutes.

   ⏱️ 20 minutes
4. 4

   Make the kimchi paste: If using sweet rice flour, whisk it with 1/2 cup of water in a small saucepan. Cook over medium heat, stirring constantly, until it thickens into a paste. Let it cool completely. In a large bowl, combine the cooled sweet rice paste (if using), gochugaru, fish sauce, minced garlic, and minced ginger. Mix well to form a thick, fragrant paste. Add any optional additions like julienned radish or pear at this stage.

   ⏱️ 15 minutes
5. 5

   Combine cabbage and paste: Add the well-drained cabbage to the bowl with the kimchi paste. Add the cut scallions (and any other optional vegetables). Wearing gloves (to protect your hands from the chili and staining), thoroughly mix everything together, ensuring the paste coats every piece of cabbage evenly. Taste a small piece and adjust seasoning if needed (more fish sauce for saltiness/umami, or a pinch of sugar if desired, though not traditional).

   ⏱️ 10 minutes
6. 6

   Pack for fermentation: Tightly pack the seasoned cabbage mixture into clean glass jars or an airtight fermentation container. Press down firmly to remove air pockets. Leave about 1-2 inches of headspace at the top of the jar. Wipe the rim clean.

   ⏱️ 10 minutes
7. 7

   Ferment: Leave the jars at room temperature, out of direct sunlight, for 1 to 3 days. Check daily. You should start to see bubbles forming and a tangy aroma developing. Once it reaches your desired level of fermentation (taste a small piece – it should be bubbly, sour, and spicy), transfer the kimchi to the refrigerator. Refrigeration significantly slows down the fermentation process.

   ⏱️ 1-3 days at room temperature
8. 8

   Age and enjoy: Kimchi is best after at least a week in the refrigerator, allowing the flavors to meld and deepen. It will continue to ferment slowly in the fridge and can be enjoyed for several months. The flavor will become more sour and complex over time.

   ⏱️ Minimum 1 week refrigeration