Traditional Kimchi (Napa Cabbage Kimchi)

Name: Traditional Kimchi (Napa Cabbage Kimchi)
Ingredients: 1 large Napa cabbage (about 5 to 6 pounds, or 2 small (about 3 pounds each)); 1 cup Korean coarse sea salt for making kimchi; 5 cups water; 1 pound Korean radish, mu or moo (무) (mu/moo); 1/4 Korean pear (배) (optional); 3 - 4 scallions; 1 piece dashima (about 2 to 3 inch square) (Boil it in 1.5 cups of water for 5 minutes); 1 tablespoon glutinous rice powder, 찹쌀가루; 1/2 cup gochugaru, 고추가루, Korean red chili pepper flakes (- adjust to your taste); 1/4 cup salted shrimp (saeujeot), 새우젓, finely minced; 3 - 4 raw shrimps, about 2 ounces, finely minced or ground (- optional); 3 tablespoons myulchiaekjeot (fish sauce, 멸치액젓); 3 tablespoons minced garlic; 1 teaspoon grated ginger; 1 teaspoon sesame seeds (- optional); 1/2 cup water or dashima (dried kelp) broth; 2 large bowls or pots (7 - 8 quarts); a large colander; kitchen gloves; 3/4 - 1 gallon airtight container or jar

"This kimchi recipe shows you everything you need to know about how to make traditional..."

INGREDIENTS

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1 large Napa cabbage (about 5 to 6 pounds, or 2 small (about 3 pounds each))

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1 cup Korean coarse sea salt for making kimchi

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5 cups water

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1 pound Korean radish, mu or moo (무) (mu/moo)

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1/4 Korean pear (배) (optional)

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3 - 4 scallions

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1 piece dashima (about 2 to 3 inch square) (Boil it in 1.5 cups of water for 5 minutes)

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1 tablespoon glutinous rice powder, 찹쌀가루

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1/2 cup gochugaru, 고추가루, Korean red chili pepper flakes (- adjust to your taste)

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1/4 cup salted shrimp (saeujeot), 새우젓, finely minced

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3 - 4 raw shrimps, about 2 ounces, finely minced or ground (- optional)

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3 tablespoons myulchiaekjeot (fish sauce, 멸치액젓)

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3 tablespoons minced garlic

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1 teaspoon grated ginger

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1 teaspoon sesame seeds (- optional)

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1/2 cup water or dashima (dried kelp) broth

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2 large bowls or pots (7 - 8 quarts)

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a large colander

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kitchen gloves

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3/4 - 1 gallon airtight container or jar

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