Momofuku's Kimchi

By Tom421

Ingredients

• 1 small head of napa cabbage
• 6 cloves garlic
• 1 Tbsp. ginger
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1/4 cup soy sauce
• 1/4 cup gochu karu, to taste
• 1 Tbsp. fish sauce
• 2 tsp. salted shrimp
• 1/2 cup chopped scallions
• 1/2 cup julienned carrots
• 1 cup water, as needed

Details

Servings 1
Adapted from eater.com

Preparation

Step 1

• Cut the cabbage into 1-inch pieces.

• In a large container, create a 15 percent brine solution by combining about a pound of sea salt for every 12 cups of water needed to fully submerge the cabbage.

• Brine the cabbage in the salt solution for 4-6 hours.

• Remove the cabbage from the salt solution and rinse thoroughly in freshwater.

• Blend the garlic, ginger, sugar, salt, soy sauce, gochu karu, fish sauce, and salted shrimp to a thin paste, adding water if necessary to achieve desired consistency.

• Combine the garlic mixture with the cabbage, scallion, and carrots and stir until well-coated.

• Pack the cabbage mixture firmly into a jar, pressing down to eliminate air pockets. Be sure to fully submerge the cabbage using excess garlic mixture, leaving about one inch of space from the top of the jar.

• Cover the jar tightly and place in a cool, dark place. Allow to ferment for three days to two weeks, depending on your preference — taste as you go. Kimchi made with fruits and soft, summer vegetables is best consumed within a few weeks, whereas kimchi made with hearty, winter vegetables can last up to several months.