AMAZING Korean Kimchi!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Brining: Cut each cabbage in half and make a small slit in the middle. Prepare a brine by mixing 10 cups of water with 1 cup of coarse sea salt for each cabbage. You'll need about 100 liters (26 gallons) of water and 13 kg (28 pounds) of salt for 40 cabbages. Soak the cabbage in the brine and sprinkle salt between the layers. Brine for 10 hours, flipping once.

Step 2

Step 2. Rinse the brined cabbage thoroughly in clean water three times. Drain in a colander for a few hours.

Step 3

Step 3. Make the Broth: Boil 3 liters of water with half a radish, 1 apple, 8 dried mushrooms, 1 onion, 3 green onions, 1 cup of dried anchovies, and 3 large pieces of kelp. Simmer for 20 minutes, strain, and let cool.

Step 4

Step 4. Make Sweet Rice Porridge: Cook 5 cups of soaked sweet rice with 10 cups of water until it becomes porridge. Cool it.

Step 5

Step 5. Prepare Vegetables and Seasoning: Finely chop green onions, mustard leaves, and blend radish, pear, and onion with the prepared broth. Mix blended ingredients with 8 pounds of red pepper flakes, 4 bottles of fish sauce, 3 cups of salted shrimp, 4 cups of minced garlic, ¾ cup of minced ginger, ½ cup of honey, and the sweet rice porridge. Adjust seasoning to taste.

Step 6

Step 6. Assemble the Kimchi: Evenly coat the drained cabbage with the prepared seasoning. Wrap each seasoned cabbage with its outer leaves and stack in a kimchi container.

Step 7

Step 7. Store and Enjoy: Store in a kimchi refrigerator and enjoy throughout the year.