Mat Kimchi – Made Without a Blender or Glutinous Rice Paste

Steps

1. 1

   Score the base of the napa cabbage, halve it, then quarter it and cut into bite-sized pieces.

2. 2

   Make brine with 1L water and 1 cup sea salt in a bowl, add the cabbage, and brine for 1 hour, turning occasionally.

3. 3

   Julienne half a radish with a mandoline, massage with 2T sea salt, and let sit for 20 minutes.

4. 4

   Rinse the salted radish in cold water to remove excess salt, then squeeze out water firmly.

5. 5

   Toss the radish matchsticks with 2T red pepper flakes to coat with color.

6. 6

   In a bowl, combine 1 cup red pepper flakes, 100ml fish sauce, 1T salted shrimp, 6T minced garlic, 0.5T minced ginger, 2T sugar, and 2T sesame salt to make the kimchi seasoning.

7. 7

   Mix the radish into the seasoning, then cut the green onions into large pieces.

8. 8

   When the cabbage is fully brined, rinse it 2–3 times in cold water and squeeze out water.

9. 9

   Combine the brined cabbage, green onions, and kimchi seasoning; mix thoroughly. Pack into an airtight container, cover with plastic wrap, store at room temperature for one day, then refrigerate.