It’s again, one of these dishes , that has as many recipes, as people making them. But the basics, are pretty much the same.
You will need to get few ingredients from Korean store, substitutes are not desirable.
Gochungaru (Korean chilli ground), glutinous rice flour, salty shrimp you will have to get from a Korean store, the rest of ingredients are available quite easily.
For the porridge:
Glutinous rice flour- 1 tablespoon.
Brown sugar- 1 tablespoon.
Water- 1 cup.
For the paste:
Garlic- 4-6 cloves minced.
Ginger- 1 tablespoon, minced.
Gochungaru- 1/2 cup.
Salty shrimp- 1 tablespoon, drained and chopped.
Fish sauce- 1/3 cup.
Onion- 1/2 minced.
The veggies :
Napa cabbage- 1 large head.
Carrot- 2 medium, cut in matchsticks.
Daikon- 1 cut in matchsticks.
Spring onion- 10 pieces, cut .
Salt- 1/2 cup.
Cut napa cabbage in half. Wash under running water or dip in a basin with water. Salt every layer of cabbage. Let it rest for 3 hours, turning occasionally.
Prepared daikon salt with a tablespoon of salt and leave it for 30 minuets.
Mix all your paste ingredients in a food processor.
Mix all the porridge ingredients and heat till bubbles, set aside to cool.
Rince napa cabbage thoroughly , and let it drain for 30 minuets.
Drain your daikon, and mix it carrots and spring onions.
Mix the paste with a cooled porridge. And then with your daikon mixture.
Chop cabbage in 4cm pieces.
Now thoroughly mix napa cabbage with chilli mixture. Pack tightly in sterilised jars.
Let it sit on top of the bench for 2-3 days, the transfer to the fridge. Fermentation process will continue in the fridge.
And do not forget, to enjoy some freshly made kimchi. I like mine with a slice of rye bread.