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Traditional Kimchi by

Tags: daikon, scallions, napacabbage


Veggie Box Napa Cabbage
1/2 cup coarse sea salt
2 1/2 cups water
1/2 pound daikon radish
3 - 4 scallions
1/2 tablespoon glutinous rice powder* (Mix it with 1/4 cup
water simmer over low heat until it thickens to a thin
paste and then cool)
1/4 cup Korean red chili pepper flakes
1 1/2 tablespoons minced garlic
1/2 teaspoon grated ginger
1/2 teaspoon sesame seeds optional
1/4 cup water


half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves. In a large bowl, dissolve 1/4 cup of salt in 2.5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl. Using the other quarter cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 hours. The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times. Drain well, cut side down. Mix the rice powder with 1/4 cup water and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool. Combine all the seasoning ingredients, including the rice paste and water, and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty. Cut the daikon into matchsticks and transfer to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. Let it sit for about 30 minutes to allow the flavors to meld nicely. Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outer leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water and pour over the kimchi. Leave it out at room temp

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