Another Recipe for Water Kimchee | Like the amount 6lb Cabbage

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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






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.)