Prep time: 20 minutes
Total time: 25 hours
for the brine:
10 liters water
600 grams coarse salt
6 heads Napa cabbage, halved lengthwise
for the sweet rice purée:
50 grams sweet rice powder
600 grams water
for the kimchi base:
500 grams gochugaru 650 grams sweet rice purée
400 grams minced garlic
350 grams salted shrimp (saeujeot in Korean, 새우젓)
300 grams fish sauce
250 grams fermented anchovy sauce (myuchi aekjeot in Korean, 멸치액젓)
150 grams granulated sugar
85 grams minced ginger
400 grams white radish (moo radish)
200 grams scallions
1. Brine the cabbage: In a large pot, bring the water and salt to a boil. Cook until the salt has dissolved, then cool completely. Add the cabbage and brine overnight.
2. Make the sweet rice purée: Combine the water and the sweet rice powder in a pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes. Remove from the heat and let it cool off.
3. Make the kimchi: Pour gochugaru into a large mixing bowl. Add all ingredients except for the radish and scallions. Mix well until the mixture turns into a paste, then add the radish and scallions, stirring to combine.
4. Spread some kimchi base on each cabbage leaf, wrap it, and put into a container. The kimchi will start fermenting a day at room temperature. Once it starts to ferment, store in the refrigerator to use as needed.