Mak Kimchi Recipe - Los Angeles Times

Ingredients

• 1 large or 2 regular heads napa cabbage (5 to 6 pounds)
• 1/3 cup coarse sea salt
• 1 tablespoon sweet rice flour
• 1 tablespoon granulated sugar
• 3/4 cup gochugaru (Korean hot pepper flakes)
• 2 tablespoons saeu-jeot (salted fermented shrimp)
• 2 tablespoons fish sauce
• 1 large raw fresh shrimp, peeled and diced
• 1/4 cup minced garlic
• 1 tablespoon minced peeled ginger
• 5 ounces Korean or daikon radish, peeled and cut into matchsticks
• 1 small yellow onion, cut into 1/4-inch half-moons
• 5 scallions, cut into 1-inch lengths
• 1/2 cup Asian chives, cut into 2-inch lengths (optional)
• 1/2 cup minari (Korean watercress) (optional)