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Ingredients
US|METRIC
2 SERVINGS
- cabbage (For Brining the)
- 1 head napa cabbage (about 3 pounds; 1.3kg)
- 2 qt. bottled water (or, 1.9L; 1.9kg filtered)
- 4.75 oz. Diamond Crystal Kosher Salt (135g; about 2/3 cup plus 1 1/2 teaspoons, or sea salt)
- kimchi (For Making the)
- 1 cup chile powder (coarse ground gochugaru, Korean)
- 3 Tbsp. glutinous rice flour
- 2 Tbsp. sugar
- 1/2 cup fish sauce
- 2 Tbsp. brine (saeujeot, Korean salted shrimp, with its, minced)
- 8 garlic cloves (40g, finely chopped)
- 1 piece fresh ginger (about 1 ounce; 30g, peeled and finely chopped)
- 1 Asian pear (small, about 6 ounces; 170g, peeled, cored, and cut into 1/4- by 1/4- by 2-inch batons, yielding about 3 1/2 ounces; 100g total)
- 4 oz. daikon radish
- 1/4 batons
- 1 medium carrot (about 4 ounces; 115g, peeled and cut into 1/4- by 1/4- by 2-inch batons, yielding about 3 1/2 ounces; 100g total)
- 16 scallions (about 4 ounces; 115g total, root end trimmed and discarded, scallions halved lengthwise and cut crosswise into 2-inch pieces)
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