WHAT'S IN IT?

Napa Cabbages - 4
Radishes 무 - 2.5 (1/2 for seasoning, 2 for radish Kimchi)
Coarse Sea Salt 천일염 - 3-4 cups
Flour or Sweet Rice Flour 밀가루/찹쌀 - 1 cup
Water 물 - 6 cups
Red Chilli Pepper Flakes 고추가루 - 8 cups
Anchovy Fish Sauce 멸치젓 - 1 cup
Shrimp FIsh Sauce 새우젓 - 1 cup
Green onions 잔파 - 14
Sugar 설탕 - 2/3 cup
Minced Garlic 다진 마늘 - 8 tablespoons
Minced Ginger 다진 생강 - 4tablespoons
Dropworts (OPTIONAL) 미나리- a handful
Oysters (OPTIONAL) 굴 - 2 cups
Clean Rubber Gloves 고무장갑 (highly recommended for your hands)

HOW DO I MAKE IT?


Preparation for Cabbage Kimchi:

1. Cut Napa cabbages in to halves and put an 3 inch incision at the end.
2. Immerse the halves in the water briefly and take it out.
3. Sprinkle with coarse sea salt all over getting in between leaves.
3. Leave for 4-6 hours.
(* Flip the cabbages after 2-3 hours)
4. Tear them in quarters and wash them thoroughly 3-4 times.
5. Drain all the water out by placing them over a strainer upside down.

Preparation for Radish Kimchi:

1. Cut 2 radishes into cubes.
2. Place them in a big bowl and sprinkle with coarse sea salt (about 1/2 cup) and mix it well.
3. Leave them for 2-3 hours.
(* Give it a mix in the middle)
4. Wash thoroughly 3-4 times and drain in a strainer.

Seasoning Preparation:

1. Mix 6 cups of cold water with 1 cup of flour (or sweet rice flour) without any lumps.
2. Cook on low heat while stirring until it reaches "cream soup" consistency.
3. Take it off the heat and leave it for at at least 15 min.
4. Add 8 cups of red chilli pepper flakes into the flour soup.
5. Leave it for 20 min for vibrant color.
6. Cut green onions into 2-3 inches.
7. Shred 1/2 of radish. (or fine julienne)
8. Wash dropworts in cold water and drain.
9. Wash oysters in cold salt water and rain.
10. Add the following into the mix and mix well.
1 cup of anchovy fish sauce
1 cup of shrimp fish sauce
green onions
dropworts
shredded radish
8 tablespoons of minced garlic
4 tablespoons of minced ginger
2/3 cup of sugar

Making Cabbage Kimchi (application of seasoning):

1. In a big bowl, place some seasoning mix at the bottom.
2. Place each cabbage quarter on the bed of seasoning and add seasoning mix in between leaves.
3. Embed 1-2 oysters in each layer.
(*Oysters are only good if you plan to finish Kimchi within a month. Otherwise, it will give bitter taste.)
3. Place seasoned cabbages in a container for storage.
4. Leave it out in room temperature for a day or two for proper fermentation. (until it has sour taste)
5. If you are not eating them right away, refrigerate immediately.
(Then, leave it out a day of two before you want to eat)

Making Kkakdugi - Radish Kimchi (application of seasoning)

1. In a big bowl, mix radish cubes and seasoning throughly.
2. Place them in a container for storage.
3. Leave it out in room temperature for a day or two for proper fermentation. (until it has sour taste)
4. If you are not eating them right away, refrigerate immediately.
(Then, leave it out a day of two before you want to eat)