Baechukimchi Pyongyang Style

Ingredients

Napa cabbage

1 large head, cut into quarters and core removed

Sea salt

1/2 cup

Water

4 cups

Salted shrimp

1/4 cup, finely chopped

Korean red pepper flakes (gochugaru)

1/2 cup

Sugar

2 tablespoons

Fish sauce

1/4 cup

Ginger

1 tablespoon, grated

Garlic

6 cloves, minced

Green onions

1/2 cup, chopped

Carrot

1 medium, julienned

Radish

1 medium, julienned

Instructions

1. Cut the napa cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces.
2. In a large bowl, dissolve the sea salt in the water. Add the chopped cabbage and let it soak for 2 hours, turning occasionally to ensure even salting.
3. After 2 hours, rinse the cabbage under cold water to remove excess salt. Drain well in a colander.
4. In a separate bowl, combine the radish, carrot, green onions, minced garlic, grated ginger, fish sauce, sugar, Korean red pepper flakes, and chopped salted shrimp. Mix well until thoroughly combined.
5. Add the drained cabbage to the seasoning mixture. Use your hands (wearing gloves to protect from the spice) to toss the cabbage until it is well coated with the seasoning mix.
6. Transfer the kimchi mixture to a clean glass jar, pressing down firmly to remove any air bubbles and ensure the mixture is submerged in its own juices.
7. Cover the jar loosely with a lid or a clean cloth to allow gases to escape during fermentation.
8. Let the kimchi ferment at room temperature for 2-3 days, tasting occasionally until it reaches your desired level of fermentation.
9. Once fermented, refrigerate the kimchi to slow down the fermentation process. Kimchi can be enjoyed immediately, but the flavors will deepen and improve over time.