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Ingredients
US|METRIC
17 SERVINGS
- 1 1/2 cups sea salt
- 3 cabbages (medium-size Napa, quartered lengthwise with core left intact, outer leaves discarded)
- 1 1/2 lb. daikon radishes (peeled and julienned)
- 1 cup chile powder (Korean)
- 3 Tbsp. sauce (Korean anchovy, aek jeot or Southeast Asian fish sauce)
- 2 1/2 Tbsp. shrimp (finely chopped Korean salted)
- 2 Tbsp. sesame seeds
- 30 chives (Korean, or garlic chives, cut into 1" pieces)
- 14 cloves garlic (finely chopped and mashed into a paste)
- 10 scallions (white and light green parts only, thinly sliced diagonally)
- 10 sprigs watercress (Korean, trimmed and roughly chopped)
- 2 pieces ginger (peeled, finely chopped, and mashed into a paste)
- 1 large carrot (peeled and julienned)
- 1 asian pear (cored and julienned)
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