Exclusive Homemade Kimchi

Cut the cabbage into large pieces the size you usually like to eat. Sprinkle a lot of salt to draw water from the cabbage, which takes about 7 hours. Try bending the cabbage stalks; if they can bend without breaking, then it’s ready. I used rock salt, so the water has this color.

Add 100ml of water to glutinous rice flour, stir continuously over low heat until it becomes thick and changes color, then turn off the heat. Pour in the coarse and fine chili powder and mix evenly, setting it aside. While it cools, prepare the other ingredients. Cut the white radish into thin strips, chop the chives into segments, and put the other ingredients into a blender to make a puree.

Pour all the side ingredients into the glutinous rice bowl. Add all the seasonings except for the salt and mix evenly.

At this point, we rinse the marinated cabbage 2–3 times with water and squeeze out the excess water. Don’t be lazy here; washing it multiple times will reduce the saltiness and make the kimchi taste crisper.

Pour the cabbage into the sauce and mix well.

Repeatedly knead and grab so that each leaf is coated with sauce.

Prepare a dry and oil-free container to hold it. Since it is cut into small pieces, it can be eaten after being sealed and marinated at room temperature for 3 days.

The extra third day should be moved to the refrigerator for low-temperature storage to stop fermentation, and it can be kept for 2 to 3 months.