Beginner-Friendly Napa Cabbage Kimchi

Make the brine: dissolve 1 cup kimchi salt in 6 cups cold filtered water in a very large bowl. Stir until mostly dissolved.

Prepare the cabbage: core the napa cabbage and cut it into quarters lengthwise (or into large pieces). Using the largest bowl you have, place one quarter (or work in batches) into the brine so leaves are submerged. If the cabbage doesn’t fit, you can salt one quarter at a time as described in the video (use roughly one quarter of the brine/salt per quarter of cabbage).

Salt the cabbage: let the cabbage sit in the brine for at least 90 minutes, turning or “zhuzhing” (massaging and flipping) every 30–45 minutes so the salt penetrates evenly. The leaves will become pliable and bendy when ready.

Rinse the cabbage: After 90 minutes (or when pliable), thoroughly rinse the cabbage under cold running water to remove excess salt. Taste a leaf — it should be seasoned but not overwhelmingly salty. Drain well.

Make the rice slurry: whisk 4 tablespoons sweet white rice flour into 1 1/2 cups water until smooth. Cook over medium heat, stirring, until it thickens into a loose paste (about 3–5 minutes). Remove from heat and let cool to room temperature.

Prepare vegetables: while slurry cools, julienne the Korean radish and mince garlic and ginger. If using scallions, trim and cut them into 1–2 inch pieces.

Make the kimchi paste: in a bowl combine the cooled rice slurry, 3 cups gochugaru, minced garlic, minced ginger, and 2 tablespoons plum syrup. If you want a more savory/umami paste, add 1–2 tablespoons fish sauce or a small spoon of salted shrimp here (optional). Mix into a thick, spreadable paste. Add the julienned radish (and scallions, if using) and mix to coat.

Assemble the kimchi: wearing gloves (recommended), spread the paste between the cabbage leaves and onto all surfaces so the cabbage is evenly coated. Pack the coated cabbage tightly into a clean jar or container, pressing down to remove air pockets. Leave about 1 inch headspace at the top.

Ferment: close the jar (not necessarily airtight) and leave it at room temperature for about 24 hours to start fermenting. Then move the jar to the refrigerator.

When to eat: you can begin enjoying the kimchi after 3–4 days for a fresher tang, but the flavor continues to develop — the kimchi will be very flavorful after about 2 months.