Cabbage Kimchi Recipe - Great British Chefs

Name: Cabbage Kimchi Recipe - Great British Chefs
Ingredients: 2l warm water; 225g of coarse sea salt; 2.5kg Napa cabbage, bottom trimmed, wilted and tough outer leaves discarded and rinsed well; 2 small onions, roughly chopped; 12 dried shiitake mushrooms; 10 dried anchovies, (myulchi) head and guts removed; 6 spring onions, roughly chopped; 64 garlic cloves, 8 crushed and the rest left whole; 1 sheet of dried seaweed, (25cm long); 250g of gochugaru, (Korean chilli flakes); 14 tbsp of fish sauce; 10 tbsp of salted shrimp, (saewujeot), rinsed; 4 tbsp of sugar; 1 knob of fresh ginger, (18cm), peeled and chopped; 3 carrots, julienned; 12 spring onions, cut into 5cm pieces; 200g of white radish, or mooli, peeled and julienned

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Learn how to make kimchi, the national dish of Korea, with Judy Joo's easy-to-follow recipe. This kimchi recipe makes plenty to give to friends and family as gifts.

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Ingredients

2l warm water
225g of coarse sea salt
2.5kg Napa cabbage, bottom trimmed, wilted and tough outer leaves discarded and rinsed well
2 small onions, roughly chopped
12 dried shiitake mushrooms
10 dried anchovies, (myulchi) head and guts removed
6 spring onions, roughly chopped
64 garlic cloves, 8 crushed and the rest left whole
1 sheet of dried seaweed, (25cm long)
250g of gochugaru, (Korean chilli flakes)
14 tbsp of fish sauce
10 tbsp of salted shrimp, (saewujeot), rinsed
4 tbsp of sugar
1 knob of fresh ginger, (18cm), peeled and chopped
3 carrots, julienned
12 spring onions, cut into 5cm pieces
200g of white radish, or mooli, peeled and julienned