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Ingredients neededNameAny notes
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3 lb napa cabbage (approx 1 small) - prepared with salt at least 2 hours in advanceHumairaPrepare cabbage
Trim the discolored outer leaves of the napa cabbage.
Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt on the cabbage, and massage into leaves. Leave for 2 hours.
Rinse with water, removing any salt and dirt. Put in a strainer and drain well. Set aside.
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3 lb napa cabbage (approx 1 small) - prepared with salt at least 2 hours in advanceHumairaSee above!
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3 lb napa cabbage (approx 1 small) - prepared with salt at least 2 hours in advanceHumairaSee above!
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3 lb napa cabbage (approx 1 small) - prepared with salt at least 2 hours in advanceHumairaSee above!
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3 lb napa cabbage (approx 1 small) - prepared with salt at least 2 hours in advanceHumairaSee above!
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2 heads garlic Divya
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2 heads garlic Divya
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1 hand gingerDivya
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2 white or yellow onionsDivya
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2 bunches green onionsUbin
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1 recipe for rice porridge - prepared and cooled in advancePeggy
Put 3 cups of water and sweet rice flour in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
Add 0.25 cup sugar. Stir and cook for a few more minutes until it’s translucent.
Cool it down.
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1 recipe for rice porridge (vegetarian) - prepared and cooled in advancePeggy
Combine 2 tablespoons glutinous rice flour and 1.3 cups of the vegetable stock in a small saucepan and place over medium high heat.
Stir until the mixture begins to bubble, 2 to 3 minutes. Add 2 tablespoons of the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly.
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1 large bottle fish sauce (3 crabs or megachef brand preferred!)Humaira
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2 tablespoons fermented salted shrimp (saeujeot)Peggy
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3 cups julienned korean radish (mu)PeggyOr bring the whole vegetable and we can julienne on site!
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1 cup julienned carrot DivyaOr bring the whole vegetable and we can julienne on site!
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1 large bunch Asian chives (flat chives)Ubin
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3.5 cups Korean red pepper flakes Peggy
Sometimes Korean hot pepper flakes may be mislabeled on the package as “powder,” but all packages will be at least partially transparent, so look inside and make sure they are coarse flakes. Beautiful bright red is best; avoid any that are purplish or brownish.
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Other Materials
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Food ProcessorPeggy
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Extra Knives & Cutting BoardsEveryone
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Everyone should bring: sterilized jars to take your kimchi home in (wash with hot water; doesn't have to be Ball jars! Can be any rinsed out jar), fermentation weights (if you have them, not necessary); disposable gloves if you want (uncoated); mandolines with the julienne attachment if you have them!
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