How to prepare the traditional Kimchi this holidays

Cut the thick white part of the cabbage in half lengthwise. Then, slowly pull it apart to separate into two pieces. Do the same for each half to make quarters.

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours. The cabbages should be ready to be washed when the white parts of the leaves are bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down. 

Meanwhile, make the optional dasima broth by boiling a small piece in 1.5 cups of water for 5 minutes, and cool. Mix the rice flour with 1/2 cup water (or optional dasima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool. Yields about 3 - 4 tablespoons. Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the gochugaru dissolves slightly and becomes pasty. 

Cut the radish and optional pear into matchsticks, transferring to a large bowl. Cut the scallions diagonally into about 2-3cm long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. Let it sit for about 30 minutes to allow the flavors to meld nicely. Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. 

Once all the cabbages are in the jar or airtight container, press down hard to remove air. To collect any remaining seasoning, rinse the bowl with 1/2 cup of water (or the remaining optional dasima broth), and add it to the kimchi container. Close the lid. Leave it out at room temperature for a full day or two. It can be longer, depending on the weather and how fast you want your kimchi to ripen. Then, store in the fridge. You can use a plastic wrap to cover. But, this is not absolutely necessary, especially for this small batch of kimchi. Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.