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fresh-kimchi

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>> source: Geotjeori (Fresh Kimchi)
>> servings: 4-6

Cut @napa cabbage{1%pound} leaves lengthwise once or twice into 1 inch wide strips. Cut each strip diagonally once or twice and put into a #large bowl{}.

Add @water{1.5%cup} and sprinkle @kosher salt{1%tablespoon} over top. Toss the cabbage well with your hands.

Salt for ~{30%minutes}, tossing every 10 minutes.

While it's salting, make kimchi paste: In a small #saucepan add @fermented salty anchovies{1%tablespoons} with their liquid, @water{.5%cup}, and @glutinous rice flour{2%teaspoons}. Stir.

Heat it over medium heat, stirring occasionally for ~{5%minutes} until all the fish is melted. Strain the mixture to a #large bowl{}. Discard the fish bones in the #strainer. Let the mixture cool down.

Add @gochugaru{.333%cup} and @sugar{1.5%teaspoons}. Mix.

Add @garlic cloves{3}, @ginger{1.5%teaspoon}, and @onion{1.25%cup} to a #food processor{} and grind for ~{1%minute} until smooth. Add it to the hot pepper mixture and stir well.

Add @scallions{2}, @chives{½%cup}, and @carrot matchsticks{1.25%cup} and stir well.

Rinse the cabbage in cold water, changing the water a couple of times until the cabbage is very clean.

Drain the cabbage well and add it to the kimchi paste. Wear your kitchen gloves and mix everything well.

Sprinkle @sesame seeds{1%tablespoon}, and transfer to a plate and serve right away.