Mr. N'S Kimchee Base

Name: Mr. N'S Kimchee Base
Ingredients: 4 garlic cloves, minced (large); 2 -3 teaspoons salted shrimp (find in jars at the Korean grocers); 2 tablespoons fish sauce (preferably a Thai brand); 5 tablespoons korean hot red pepper (don't substitute this); 2 tablespoons sugar; 2 tablespoons ginger juice (grated ginger squeezed to get the juice); 2 pieces salted anchovies (again, find this in jars at the Korean grocers); 1 napa cabbage (large, washed and cut into bite-sized pieces); 1/4 cup salt (scant); 1 bunch green onion (washed and sliced into 2 inch lengths)

10 ingredients

9 steps

Ingredients

4 garlic cloves, minced (large)
2 -3 teaspoons salted shrimp (find in jars at the Korean grocers)
2 tablespoons fish sauce (preferably a Thai brand)
5 tablespoons korean hot red pepper (don't substitute this)
2 tablespoons sugar
2 tablespoons ginger juice (grated ginger squeezed to get the juice)
2 pieces salted anchovies (again, find this in jars at the Korean grocers)
1 napa cabbage (large, washed and cut into bite-sized pieces)
1/4 cup salt (scant)
1 bunch green onion (washed and sliced into 2 inch lengths)

Directions

1

Combine first 7 ingredients in a bowl and refrigerate.
2

Put the napa cabbage in a large bowl.
3

Stir and rub the scant 1/4 cup of salt onto the napa cabbage.
4

Press overnight until the liquid rises out of the napa cabbage -- don't add water and don't drain.
5

To press, use a lid that is smaller than the bowl you are using and put some sort of weight on the top.
6

Add TO TASTE the kimchee base that you prepared the night before to the napa cabbage and its liquid.
7

Mix in the green onions, if desired.
8

Refrigerate and serve the next day.
9

The base can be used for cucumbers instead of napa cabbage, following the directions above but substituting cucumbers instead.