Traditional Korean Kimchi (Kimjang)

Cut the napa cabbage heads in half or quarters, then rinse them.

In a large tub, create a brine with water and coarse sea salt. Submerge the cabbage in the salt water and let it sit for several hours to soften, flipping the cabbage at the halfway point.

While the cabbage is brining, prepare the kimchi paste. Start by peeling and julienning the Korean radishes into matchsticks and placing them in a very large mixing bowl.

In a blender, combine the fresh red chili peppers and fish sauce. Blend until smooth.

Pour the blended pepper and fish sauce mixture over the julienned radishes.

Add the gochugaru (Korean red pepper flakes) and the rice flour paste to the radish mixture.

Wearing gloves, mix everything together thoroughly by hand.

Slice the onions and mince the garlic and ginger. Add them to the radish and paste mixture.

For extra spice, blend the small dried red chili peppers with the salted fermented shrimp until it forms a paste.

Pour the fermented shrimp and pepper paste into the main bowl. Add sugar.

Add the chopped green onions to the bowl and mix everything together until well combined.

Once the cabbage has finished brining, rinse it thoroughly under running water multiple times to remove excess salt. Squeeze out excess water.

One by one, take a piece of brined cabbage and spread the kimchi paste between each individual leaf, ensuring it's fully coated.

Fold the coated cabbage heads in half and pack them tightly into a large, airtight container for fermentation.