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15Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 napa cabbage (large, about 5 to 6 pounds, or 2 small, about 3 pounds each)
- 1 cup coarse sea salt (Korean, for making kimchi)
- 5 cups water
- 1 lb. radish (Korean, mu/moo)
- 1/4 Asian pear (optional)
- 4 scallions
- 1 Tbsp. glutinous rice powder (* 찹쌀가루,, *Mix it with 1/2 cup water simmer over low heat until it thickens to a thin paste and cool. Yields about 3 - 4 tablespoons.)
- 1/2 cup gochugaru (Korean red chili pepper flakes, 고추가루,, adjust to your taste)
- 1/4 cup shrimp (salted, saeujeot, 새우젓, finely minced)
- 4 shrimps (about 2 ounces, finely minced or ground)
- 3 Tbsp. fish sauce (myulchiaekjeot, 멸치액젓)
- 3 Tbsp. minced garlic
- 1 tsp. ginger (grated)
- 1 tsp. sesame seeds (optional)
- 1/2 cup water (or dashima dried kelp broth)
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Reviews(1)
レモン 3 years ago
My first batch of kimchi was too spicy. My second batch (following this recipe) wasn’t spicy enough! I’ll add more chilli next time