Traditional kimchi (Napa Cabbage Kimchi) | Recipe Cart | Recipe Cart

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