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Napa Cabbage Kimchi


  • 5 tbsps kosher or sea salt
  • 2 quarts water
  • 1 head napa cabbage

for two quarts. Combine 3 tbsps salt and water in non reactive container; add cabbage and rinse well; drain. Rub leaves w/ remaining salt. Allow to sit at room temperature 4 hours. Rinse under cold water; drain in large strainer 30 minutes; reserve. 1/4 lb Korean radish cut into 2" julienne 1 cup red-chile powder 6 cloves fresh garlic 2 tsps fresh ginger, peeled and minced 10 scallions, cut diagonally into 2" strips 3 tbsps Korean salted shrimp 2 tbsps coarse salt 2 tbsps granulated sugar 2 cups water Combine radish and chile powder in bowl; mix well. Add remaining ingredients; mix well. Place stuffing between cabbage leaves. Rub exterior of cabbage with remaining stuffing and fold green part of outer leaves toward inside to enclose stuffing. Transfer cabbage to large glass jar with tight fitting lid. Cover; allow cabbage to ferment at room temperature for 2 to 4 days. To serve, cut cabbage into 2 1/2" squares.

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