https://www.youtube.com/watch?v=qShpfn1p3ZM
INGREDIENTS
1 Napa Cabbage (about 6 lbs.) *Cabbage
5 Cups Water (room temperature)
1 Cups Starch Gravy (pul Ǯ: glue) see below for the recipe
1/8 Cup Fish Sauce
1 Tbsp Korean Plum Extract (Maesil ¸Å½Çû) *Honey
1/2 Tbsp Salt Brined Shrimp (Saeu-Jeot »õ¿ìÁ£)
1/2 Individual Packet Artificial Sweetener *Light Brown Sugar, 1/4 Tsp
Starch Gravy
(Options: White Flour, Sweet White Rice or Potato Flour)
1/4 Cup White Flour
1 Cup Water
MUST-HAVE VEGETABLES
5 to 6 Scallions/Green Onions (cut into 1.5 to 2 inches in length)
5 to 6 Garlic Cloves
Fresh Ginger, julienned (less than thumb size)
2 Inch section of Korean radish “Mu” ¹« (peeled and cut into sticks/julienned, slightly thicker than a spaghetti noodle, but smaller than linguine) *Red radish, peel the outer red skin
1 Small Carrot (julienned, cut into the same size as the radish)
1/4 Medium Size Onion
1/4 Korean Pear (onion and pear similar in amount) *Bosc pear or any sweet pear
Homemade Salt Fermented Shrimp Recipe
Mix two parts shrimp (cut into chunks/no shell), and one part coarse salt (kimchi brining salt or Kosher salt is recommended). Add one whole shrimp with the head and shell on to the mixture. Store in a glass jar. Gently press down to pack it down and add a layer of plastic wrap on top. Leave the jar in the refrigerator for a week. Then stir to mix and you should see some shrimp liquid. Pack it down again and add a layer of plastic wrap. Place it back in the refrigerator and another week later, it should be ready for use. (If pressed for time, you can use this after 1 week of fermentation, but the longer it ferments, the better it will be.)