Kimchi

Ingredients

15 garlic cloves, peeled

•¼ cup peeled and roughly chopped ginger (from a 4-inch knob)

•1 tbsp salted fermented shrimp (optional, store-bought is fine)

•2 tbsp kosher salt or coarse sea salt

•2 tbsp sugar

•1 cup gochugaru (Korean chili flakes, available at Asian markets or online)

•1 large white or yellow onion, peeled and roughly chopped

•¼ cup fish sauce

•1 tbsp soy sauce

•2 tbsp rice vinegar (unseasoned)

•2 tbsp oyster sauce

Directions

Add all of the ingredients to a clean blender jar, and purée them until a smooth paste forms (if the mixture is too thick to blend, add more water, a few spoonfuls at a time). Use the All-Purpose Kimchi Paste immediately, or transfer it to a sealed container and refrigerate it. It will keep indefinitely in the refrigerator.

For Napa Cabbage Kimchi

•In a large plastic tub or a bowl big

enough to hold the cabbage, mix

the salt with the water until it is dis-

solved. Add the cabbage quarters

to the tub or bowl, and let them

soak for at least 3 hours at room

temperature (overnight is fine, too).

•When the cabbage is slightly

wilted, remove it from the salted

water, and drain it well.

•Place the cabbage quarters on a

cutting board or large sheet pan

(or any surface you don’t mind get-

ting messy). Use a spoon to rub

All-Purpose Kimchi Paste inside

each layer of cabbage, making

sure to get deep between the

leaves. Coat them completely.

Massage more paste all over the

outside of the cabbage—don’t be

shy here.

•When the cabbage is covered with

the paste, tuck a few pieces of

chive or scallion between each

layer, then roll each cabbage quar-

ter into a log. Place the quarters

stem side down into a gallon-size

jar with a sealable lid, packing

them down firmly. Jam any remain-

ing cabbage pieces on top. The

fermentation process produces a

small amount of gas, so leave a few

inches of headroom between the

kimchi and the top of the jar. That

way, the kimchi won’t bubble over

or pop open the jar; just make sure

to seal it tightly.

•Let the kimchi sit at room tem-

perature and out of direct sunlight

for 2 days, then transfer the con-

tainer to the refrigerator. The kim-

chi will be ready to eat in 1 to 2

weeks and can be kept indefinitely.