Kimchi Recipe

Ingredients

• 1.5 cups gochugaru
• 1/2 cup cooking salt
• 1.5 cups Korean coarse sea salt
• 3.5 Tbsp Korean fish sauce
• 140 g carrots , julienned
• 2 Tbsp salted fermented shrimp
• 2 Tbsp glutinous rice flour
• 75 g onion , blended or finely grated
• 2 Tbsp raw sugar
• 1 Tbsp fine sea salt
• 1/2 Tbsp minced ginger
• 1/4 cup minced garlic
• 540 g Korean radish , julienned
• 16 cups water
• 1.5 cups water
• 4 kg napa cabbage , remove thick outer cabbage leaves
• 90 g Korean chives , cut in 5 cm / 2 inch length