Baechu Kimchi (배추김치)
For the best kimchi, pick a medium-sized cabbage that is densely packed with leaves. You can tell it is dense if it is firm to the touch. Winter is the best season to make kimchi because the cabbages are fresh, juicy, and sweet during this time of year.
3 lb. Napa cabbage
⅓ cup of Coarse Kosher salt
1 cup of water
1 cup Komo’s Kimchi Paste
1 tsp. sugar
2 tsp. seasoned rice vinegar
2 Tbs. toasted sesame oil
Trim the discolored outer leaves of the 3 lb. Napa cabbage and then cut the cabbage lengthwise into quarters.
Chop each quarter into bite-size pieces. Put the cabbage in a large bowl and then add 1 cup of water and ⅓ cup of Coarse Kosher salt. Mix well. Every 30 minutes, mix the cabbage in the brine to salt it evenly. The total salting time will be 1½ hours, so you will mix it three times.
Wash the cabbage 2 to 3 times. If you are not sure if you have washed it enough, you can taste a piece of cabbage. It should taste perfectly salty and slightly sweet.
Drain the cabbage and lightly squeeze any excess water. Add vegetables like 1 bundle of Minari stems and 4 green onions or get creative! Add 1 cup Komo’s Kimchi Paste to the produce and mix it by hand. Put the kimchi into an airtight sealed plastic container or glass jar.
Just a friendly reminder, the options are endless! If you want to go outside the box, you can add radish, carrots, celery, beet matchsticks, etc.