Mat Kimchi (Cut Napa Cabbage Kimchi)

Instructions

Cook along with these step-by-step instructions

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Bring the water, half of the yellow onion, the anchovies, dashima, and herring to a boil in a small saucepan. Reduce the heat to a vigorous simmer and cook for 10 minutes. Strain the broth immediately through a fine-mesh strainer into a liquid measuring cup. Set aside 1 cup to cool completely. Discard the solids and the remaining broth (or reserve the broth for another use).
Peel away the outermost layer of leaves from each cabbage head and set aside. Starting halfway down the side of each head, cut the cabbage in half lengthwise through the core. Using your hands, pull the split section of the core apart to fully separate the cabbage into halves. Place each half cut side down on a cutting board and cut crosswise into 11⁄2-inch-thick slices. Discard the core. Cut the larger pieces that contain mostly the white rib in half crosswise.
Submerge the cut cabbage and reserved outer layers in a large bowl or basin of water, separating the layers, then transfer to a large colander. (This is not to clean the cabbage, but rather to coat all the pieces with water so the salt sticks.) Discard the water.
Place a large handful of cut cabbage in the now-empty bowl to create a layer and sprinkle generously with some of the salt. Add the remaining cabbage and reserved outer leaves to the bowl in batches, sprinkling each batch with the remaining salt. Toss the cabbage to thoroughly distribute the salt, then spread it into an even layer. Cover and let sit for 1 hour, tossing the cabbage halfway through salting (set a timer so you don’t forget!).
Meanwhile, transfer the reserved 1 cup broth to the now-empty saucepan. Whisk the flour into the broth until well combined, then bring to a boil, whisking constantly. Reduce the heat to a simmer and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat and let cool completely.
Process the pear juice, saeujeot, and remaining yellow onion in a blender until smooth, about 20 seconds; set aside.
Transfer the cut cabbage and leaves to the colander; discard the liquid left in the bowl and rinse away any remaining salt from the bowl. Remove the cabbage from the colander and, working in batches, submerge the cabbage in cold water in the bowl, agitate gently to remove excess salt and dirt, and transfer back to the colander. Discard the water. Repeat rinsing the cabbage once more with fresh water. Let drain for 30 minutes. Wash and dry the bowl.
Using your gloved hands, gently mix the cabbage, cooled flour paste, pear juice mixture, Fresno chiles, mustard greens, green onions, gochugaru, garlic, maesil cheong, fish sauce, sugar, and ginger in the bowl until well combined. Pull out and reserve the outer cabbage leaves. Transfer the cut cabbage mixture to a 4-quart storage container and gently press into an even layer. Arrange the outer cabbage leaves evenly on top. Cover the container and place in a 50- to 70-degree location away from direct sunlight. Let the cabbage sit until liquid begins to pool around the edges of the container, up to 24 hours. (This will be temperature- dependent, so we suggest you start checking after 3 hours, especially if your location is on the warmer end of the range.) Serve. (Refrigerate for up to 2 months; the flavor will continue to develop over time.)
Recipe Tip
You’ll need a large bowl or basin (at least 6 quarts) to comfortably salt and toss the cabbage, as well as a 4-quart storage container with a tight-fitting lid.