Yardy Hard for Kimchi
Once a year, an Anchorage resident hosts a collective kimchi-making session.
By Jae Shin and Julia O’Malley
Makes about 10 pounds, roughly 8 quart-sized jars
Ingredients
- 8 pounds (2–3 large heads) napa cabbage
- 3 cups kosher salt
- 1 cup water
- 3 tablespoons glutinous rice flour, or white flour
- 1 tablespoon white sugar
- 1 12-ounce can Sprite
- 3 cups daikon radish, cut into ¾-inch cubes
- 1½ cups carrots, julienned
- 12 green onions, cut into 1-inch lengths
- 2/3 cup garlic cloves, minced
- 3 teaspoons ginger, minced
- 2 medium white onions, finely chopped
- ½ cup fish sauce
- 1 tablespoon fermented salted shrimp in brine or saeujeot chopped (optional)
- 2½ cups coarse Korean pepper flakes, or gochugaru; it comes in mild, medium, and hot, so choose wisely
Preparation
Slicing across the head of cabbage parallel to the base, cut each head into 2-inch pieces, discarding the hard root and any thick parts of the core. Place a layer of cabbage in a large tub or container, use a spray bottle of water to moisten it, and sprinkle a very generous layer of salt over it. Repeat until all the cabbage is moistened and salted. Allow it to sit for 3 hours. It should reduce in volume significantly. To test if the cabbage is ready, rinse a piece and taste it. It should have a snappy texture, similar to a good pickle. Rinse all the cabbage several times with cold water to remove the salt.
While the cabbage is brining, make the glutinous paste in a pot over medium heat. Whisk the water, rice flour, and sugar until it is smooth and barely simmering. Allow it to cool.
In a large bowl, pour the cooled glutinous mixture. Add garlic, onions, ginger, fish sauce, fermented salted shrimp (if using), Sprite, and Korean pepper flakes or gochugaru. Mix well. Incorporate the daikon, carrots, and green onions into the mixture. Wear rubber gloves if mixing by hand.
Mix all ingredients together with the brined and rinsed cabbage until uniform. Pack the kimchi into clean, wide-mouthed jars. Pack it tightly and leave 2 inches of space at the top. The kimchi will expand, so it is essential not to overfill.
Close the jars and let them sit at room temperature for about 3 days. Then transfer them to the refrigerator. The kimchi should be ready in a few more days, but the exact time depends on your preferred fermentation level. Properly stored, it should last up to a month in the refrigerator, but if you like it more pungent, let it sit out longer. Kimchi stew is an excellent option for old kimchi.
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