1cupsweet rice paste(3 T sweet rice flour to 1 Cup water)
10dried anchovies(멸치 myeolchi)
4tbspfermented anchovy sauce(substitute fish sauce)
3tbspsaewoojeot – fermented shrimp sauce
1cupred chili powder(gochugaru)
1/2cupchili pepper seeds(gochussi)
Brine cabbage (5-6hrs) and rinse about 2 times and let it drain. 2 cabbage + 10 C water + 2 C sea salt
Split dried chili peppers and soaked them in warm water for 30 min or so until they became soft.
Prepare other ingredients - as above
First grind the soaked chili peppers in stone grinder if possible. otherwise, just use blender
Add dried anchovies and blend or grind.
Add sweet rice paste and mix.
Add saewoojeot, garlic, ginger and blend or grind in bowl.
If using blender, transfer seasoning to a large bowl.
Add chili seeds and chili powder and mix.
Add radish, green onions and water dropwort. Mix one final time.
Stuff cabbage between layers with the seasoning/stuffing mix.
Ripen Kimchi by leaving out at room temperature for 1 ~2 days. Shorter if warmer and longer if colder temps. Once ripe, store in fridge. Check out my No Crazy Kimchi post for more details on how to ripen kimchi. Also instructions on brining Kimchi is on my blog - Kimjang Day 2.Adapted from Sunni Kang's Seasonal Kimchi
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.