Mak Kimchi

*Recipe adapted from Seonkyoung Longest*

• 2 Napa Cabbages (about 9 lbs.)

• 1 1/4 cups kosher salt

• 4 oz. dried pollack

• 1 Sheet of dried seaweed

• 1 dried shiitake mushroom

• 1/4 cup sweet rice flour

• 1 cup fish sauce

• 3 tbsp Korean salted shrimp

• 1 tbsp Sugar

• 1 1/2 tsp sea salt

• 18-24 Garlic cloves

• 1 Thumb size ginger, sliced

• 1 Apple, quartered & seeded

• 2-3 cups Gochugaru (Korean red pepper flakes)

• 1 Korean Radish, julienned

• 8-10 green onions, cut in 1-inch long pieces

• 1 bunch Korean/ Garlic chives cut into 1-inch long pieces (optional)

Directions:

1. Cut the cabbage into quarter in lengthwise and remove the core. Cut the leaves into bite sizes.

2. Sprinkle kosher salt evenly to all of the cabbage layer by layer. Splash 3 cups of water at the end. Salt down cabbage for anywhere between 5-9 hours depending on how warm the environment is. Rotate the cabbage once or twice throughout the salting process.

3. Meanwhile prepare all the other ingredients. For the paste, make a stock by boiling 3 cups water with the dried pollack, kelp, and mushroom. Reduce the heat to medium and simmer for 10 minutes.

4. Remove from the heat and remove all the solid ingredients. And make sure there’s 2 cups of stock (can add additional water).

5. Whisk in sweet rice flour, then return to the heat and bring its to boil over medium high heat while whisking and cook for 2 minutes. Remove from the heat and let it cool.

6. Blend paste together with fish sauce, salted shrimp, garlic, ginger, apple, sugar, and salt. Once it’s smooth stir in Gochugaru then mix chopped vegetables in with your hands (wear gloves).

7. Once cabbage is salted down, rinse thoroughly at least 3 times in cold water and place in a large strainer. Drain completely, about 1 hour.

8. Finally, toss the salted and drained cabbage in and mix well until everything is evenly combined.

9. Transfer to an air tight container/ jars (Make sure to give about 1 inch remaining room, because it will bubble and expand while fermenting). Close tightly and place on your kitchen counter for 1 to 3 days, depending on your taste then place in a refrigerator. Enjoy!