>> source: Geotjeori (Fresh Kimchi)
>> servings: 4-6
Cut @napa cabbage{4%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{6%cup} and sprinkle @kosher salt{4%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{4%tablespoons} with their liquid, @water{2%cup}, and @glutinous rice flour{8%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{1%cup} and @sugar{6%teaspoons}. Mix.
Add @garlic cloves{12}, @ginger{6%teaspoon}, and @onion{1.5} to a #food processor{} and grind for ~{1%minute} until smooth. Add it to the hot pepper mixture and stir well.
Add @scallions{8}, @chives{2%cup}, and @carrot matchsticks{5%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{4%tablespoon}, and transfer to a plate and serve right away.