Choose a nice Napa cabbage with some green leaves. Don’t be shocked by the amount of salt in the recipe- most of it will be discarded.
Kimchi will keep for several months (they are at their most crunchy and fresh during the first 4 weeks).
- 2 cups sea salt
- 1 Napa cabbage
- 1 Asian pear
- 2 medium carrots
- ¼ cup kombu, julienned (opt.)
- ½ cup Korean pepper or more
- 2 tbsp fish sauce (opt.)
- 8 cloves garlic
- 3 tbsp ginger
- 1 tbsp salt
- 2 bunches scallions
Wash your hands thoroughly before starting. Pour salt and 8 cups water into a large bowl. Stir to dissolve salt.
Wash cabbage and slice a cross 3 inches deep into the bottom. Tear into four quarters. Immerse quarters in the brine for 2 minutes. Flip and soak for 2 more minutes.
Drain cabbage and place in a bowl. Cover and let rest for 8-10 hours at room temperature. Discard brine.
Rinse cabbage under running water, pulling apart the leaves as you go. Let drain in a colander for 5-10 minutes.
Meanwhile, wash and quarter pear. Remove core, then chop. Peel and slice carrots into rounds. Place kombu, pear and carrots in a large bowl.
Place Korean pepper, fish sauce, garlic, ginger, remaining tablespoon of salt and ¾ cups water into a food processor and purée. Incorporate the purée into the vegetables.
Cut cabbage and scallions into 1-inch pieces. Mix into vegetables. Place in sterilized jars and press down firmly in order to remove air bubbles and fully immerse vegetables in the juice.
Place jars on a plate and put covers on top without screwing shut.
Ferment for 2-3 days in a cool place, protected from sunlight. Kimchi is ready 24 hours after the brine starts bubbling.
Wipe jars and rinse covers. Close tightly and store in the fridge.