Kimchi Recipe (Napa Cabbage Kimchi)

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subheading: MAIN INGREDIENTS:

4 kg napa cabbage (8.8 pounds), remove thick outer cabbage leaves

16 cups water (3840 ml)

1.5 cups Korean coarse sea salt or natural rock salt (for salt water), (285g / 10 ounces)

½ cup cooking salt , medium sized crystals (for sprinkle), (97g / 3.4 ounces)

subheading: KIMCHI SEASONING / KIMCHI PASTE:

2 Tbsp glutinous rice flour (sweet rice flour)

1.5 cups water (360 ml)

1.5 cups gochugaru (Korean chili flakes), (141g / 4.97 ounces)

540 g Korean radish or daikon radish (19 ounces), julienned

1 Tbsp fine sea salt

3.5 Tbsp Korean fish sauce

2 Tbsp salted fermented shrimp , minced

90 g Korean chives (3.2 ounces), cut in 5 cm / 2 inch length

140 g carrots (4.9 ounces), julienned

¼ cup minced garlic (42g / 1.48 ounces)

½ Tbsp minced ginger

2 Tbsp raw sugar

75 g onion (2.6 ounces), blended (with a stick blender or vegetable chopper) or finely grated

Directions at mykoreankitchen.com

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