Salted shrimp-flavored seaweed for kimchi.
Fermentation & PicklingIngredients
- 3 heads of Napa cabbage.
- 3 liters of water.
- 700 grams of salt.
- Korean radish (shredded), a suitable amount.
- 3 onions.
- Chives, a moderate amount.
- A moderate amount of collard greens (or kale).
- Gochugaru (Korean chili powder),适量.
- Salted shrimp (used as a substitute for fresh shrimp).
- Anchovy fish sauce.
- Honey (or sugar).
- Glutinous rice paste.
Instructions
Cut the Napa cabbage in half and make slits in the stem portion. Then, soak it in water that has been prepared by dissolving 700 grams of salt in 3 liters of water.
In 8 hours, flip the Napa cabbage and continue brining for a total of 12 hours (if the stems are not fully submerged, add more brine to ensure they are covered).
Wash the Napa cabbage three times and thoroughly remove all excess water.
Korean radish, onion, and chives should be thinly sliced or chopped to an appropriate size.
Ingredients for the marinade: gochugaru (Korean chili powder), salted shrimp, fish sauce, honey (or sugar), and a starch-based thickening agent made from glutinous rice.
After mixing the shredded vegetables with the seasoning sauce, carefully spread the mixture evenly between the layers of salted Napa cabbage.