7 Day Kimchi

yummy and great for the gut? sign me up!

What You Need

Ingredients (1–2 servings):

• 1 napa cabbage (2.5–3 lbs)

• Daikon (julienned)

• Scallions

• ¼ cup kosher salt (Diamond Crystal)

• 1 tbsp glutinous rice flour

• ½ cup water

• 2 tbsp sugar

• ½ cup gochugaru
  

• Aromatics:
  • 1 small Korean pear or apple
  • ½ onion
  • 10 cloves garlic (or more, I’m not judging)
  • ¼ cup fish sauce

---

Let’s Cook!

Video

Prep the Cabbages

1. Salt the cabbage

2. Soak in water + salt for 2 hours, flipping every 30 min

3. Rinse well, drain fully
   

Make the kimchi paste

In a pot, mix the following:
• 1 tbsp glutinous rice flour
• ½ cup water
• 2 tbsp sugar
Simmer until thickened, let cool.

Aromatics

Blend the following until smooth:

• 1 small Korean pear or apple
• ½ onion
• 10 cloves garlic (or more, I’m not judging)
• ¼ cup fish sauce

Combine & Spice
• Mix base paste + aromatics
• Add ½ cup gochugaru (adjust to taste — more if you’re feeling it)

Assemble
• Toss paste with julienned daikon, scallions, and the salted cabbage
• Pack into jar (leave room at the top)
• Loosely seal or burp daily
• Leave on counter for 2 days, then refrigerate
• Taste on Day 7!!!