Mama Lee's Mak Kimchi | TasteToronto

Ingredients

• 2 large (approximately 5 pounds) napa cabbage
• 2 1/4 cups gochugaru (Korean red chili pepper)
• 3/4 cup coarse sea salt
• 1”-inch knob ginger, peeled
• 1/3 large white onion (approximately 150 grams), roughly chopped
• 1/2 cup (approximately 10-13 cloves) garlic
• 1/2 cup (60 grams) saeujeot (salted shrimp)
• 1/2 cup chapssal garu (sweet rice flour)
• 1/2 white sugar
• 1/2 cup fish sauce
• 4-5 cups of water
• 1 small daikon radish (approximately 550 grams)
• 1/2 large Asian pear
• 2 bunches of scallions (green parts chopped into 2”-inch pieces, white parts sliced more thinly)