Ingredients
2 Korean Napa Cabbage, (about 3 lb each)
1 small Korean radish, julienned
3 table spoons ginger, peeled and chopped
1 cup sea salt
11 1/2 cups water
2 table spoons sweet rice flour
3 cups red pepper flakes, medium coarseness
2 table spoons chopped salted shrimp (saewoo jjut)
1/2 cup fish sauce
4 table spoons sugar
2 bunches scallions1/2 cup fresh oyster (optional)
Quarter the whole cabbage lengthwise and remove the core. Slice the cabbage lengthwise in half, and then cut into 3-4 inch pieces.
Combine 1/2 cup of sea salt and 10 cups of water and stir until the salt has dissolved. Pour the salted water over the cabbage, mix well and leave for 2-3 hours, tossing occasionally. Then drain and wash away the salt.
Trim and cut the scallions into 2-inch lengths.
To make the rice porridge: Whisk together 2 table spoons of sweet rice flour and 1 1/2 cups of water in a small saucepan. Keep whisking the mixture until it starts to boil, turning into a glue like mixture. Once this occurs, take the saucepan off the heat and leave to cool.
In another large bowl, combine the red pepper flakes, chives, garlic, ginger, sugar, salted shrimp, fish sauce, and the sweet rice porridge. Mix well.
Add the mixture to the cabbage and toss well. Transfer the kimchi into jars and seal. Set in a cool, dry place for 1 day and refrigerate.
