Mak Kimchi

4 September 2015 - Mak Kimchi

Finally after waiting for 7 days to ferment ^0^ ....maybe need a couple more days :))

The recipe is from Steamy Kitchen 

Mak Kimchi
 
3 kg of napa cabbage
about 1/3 cup kosher salt
1 cup sweet rice flour (Mochiko is a popular brand)
2 cups water
3/4 cup red pepper flakes, medium coarseness
1/4 cup chopped saewoo jjut (salted shrimp)
3 Tbsp fish sauce
A scant 1/2 cup sugar
5-7 green onion stalks, chopped
56 g. ginger (5 cm long, 2.5 cm diameter piece), minced
8-9 medium garlic cloves, minced
3 medium carrots, julienned
1 medium-sized daikon or 1 small mu (Korean radish), thinly sliced in 5 cm sections
water