배추김치Baechu-kimchi

• 2 kgnapa cabbage (1 large head) 배추
• 150 gcoarse sea salt 굵은 소금
• 2 tbspglutinous rice flour + 250 ml water (porridge) 찹쌀풀
• 60 ggochugaru 고춧가루
• 4 tbspfish sauce 액젓
• 2 tbspsalted shrimp, chopped 새우젓
• 4 tbspminced garlic and 1 tbsp grated ginger 마늘·생강
• 1 tbspsugar or 1/2 grated Asian pear 설탕·배
• 200 gKorean radish, julienned 무
• 4spring onions or a handful of Asian chives, chopped 쪽파·부추

Method

1. Cut the cabbage in half lengthwise from the base, then make a short cut in each half so it opens. Sprinkle salt between every leaf, more at the thick white parts.
2. Leave 6 to 8 hours, turning every 2 hours, until the stems bend without snapping. Rinse three times and drain cut side down for 1 hour.
3. Cook the rice flour and water, stirring, into a thin porridge. Cool completely.
4. Mix the porridge, gochugaru, fish sauce, shrimp, garlic, ginger and sugar into a paste. Fold in the radish and spring onion.
5. Wearing gloves, spread the paste between every leaf, from the base outwards. Fold each quarter and pack tightly into a jar.
6. Leave 1 to 2 days at room temperature, then refrigerate. Eat fresh, or wait 2 to 3 weeks for sour kimchi for stews.

Cook's note

Kimjang, making winter kimchi together, is listed by UNESCO as intangible cultural heritage.