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Ingredients
US|METRIC
2 SERVINGS
- 5 lb. napa cabbage (approximately 1 large or 2 medium size)
- 3/4 cup sea salt (Korean kimchi, or flake sea salt)
- 1 1/2 cups water
- 4 dried shiitake mushrooms
- 1 sheet dried seaweed (5”x5”, Konbu/Dahsima)
- 2 Tbsp. sweet rice flour
- 4 cloves garlic
- 1 oz. ginger root
- 2 fresh red chili (optional)
- 8 oz. persimmon (well ripped, approximately 2 medium size, peeled)
- 1 Tbsp. salt
- 3/4 cup gochugaru (Korean red pepper flakes, reduce amount to ⅓ to ½ cup if you like mild spicy)
- vegetables
- 10 oz. radish (Korean, or daikon, peeled and thinly julienne)
- 4 green onions (halves in lengthwise then cut into 1-inch long pieces)
- 4 oz. mustard (Korean, thinly julienne carrot or garlic chive)
- 2 Tbsp. sesame seeds
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