Traditional kimchi
"a traditional kimchi recipe made with napa cabbage..."
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 of water
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1 pound Korean radish (mu/moo)
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1/4 Asian pear (optional)
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3 - 4 scallions
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1 tablespoon glutinous rice powder*, 찹쌀가루
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(*Mix it with 1/2 cup water, simmer over low heat until it
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thickens to a thin paste and cool. Yields about 3 - 4 tablespoons.)
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1/2 cup Korean red chili pepper flakes, gochugaru, 고추가루, (adjust to your taste)
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1/4 cup saeujeot (salted shrimp), 새우젓, finely minced
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3 - 4 raw shrimp (about 2 ounces), finely minced or ground
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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
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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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