7 Days of Korean Food Series — Day 7! 12 lb Kimchi (Whole Quarter Style) *1. Salt the Napa Cabbage Ingredients: • 12 lb napa cabbage • 1.5–2 cups coarse salt (300–400g) • Water as needed Directions: 1. Cut the cabbage into quarters. 2. Sprinkle salt between every layer, focusing more on the thick white stems. 3. Let sit for 4–6 hours, flipping once halfway through. ✔️ Ready when: • The white stems bend without breaking • The leaves are soft but still slightly crisp Rinse thoroughly to remove excess salt, then drain upside down for 1–2 hours. *2. Gochugaru Paste Ingredients: • 3.5 cups Korean chili powder (about 280g) • 3/4–1 cup hot water (180–240ml) Directions: Mix the chili powder with hot water until it becomes a thick paste, similar to ketchup consistency. *3. Blended Base Blend until smooth: • 30–35 garlic cloves • 6–7 inches ginger • 2 medium onions • 2 apples • 2 Asian pears Seasoning: • 6–8 tbsp sugar • 3/4 cup salted shrimp • 2/3–3/4 cup fish sauce *4. Vegetable Mix Ingredients: • 300g garlic chives, cut into pieces • 800–1000g Korean radish, julienned • 1–2 carrots, julienned *5. Make the Kimchi Filling 1. Mix the chili powder and hot water to make the paste. 2. Add the blended fruit and onion mixture. 3. Stir well. 4. Add the chives, radish( if using) and carrots. 5. Mix gently until fully combined. *6. Coat the Cabbage Spread the kimchi paste mainly onto the thick white stems first, then the middle leaves, and lightly coat the outer leaves to wrap everything together. *7. Ferment • Pack tightly into jars or a food-grade container to remove air pockets • Leave 1–2 inches of space at the top Fermentation: • Leave at room temperature for 1–2 days depending on the weather • Then refrigerate Enjoy and follow for more! #kimchi #Korean #Fermentation - @dandanyummyfood