Traditional Kimchi

Ingredients

• 5 tbsp. rock salt (4½ oz.)
• 1 large head Napa cabbage (3¾ lb.), quartered lengthwise through the root
• 2 tbsp. chapssalgaru (sweet rice flour)
• 4 cups (3 oz.) bugeochae (Korean dried pollock), shredded
• 1 lb. daikon radish, cut into 2-inch matchsticks
• 1 1⁄2 cups (7 oz.) gochugaru (Korean red chile flakes)
• 1 small sweet apple, cored and puréed in a blender or small food processor (1 cup)
• 1 small white onion (6 oz.), puréed (½ cup)
• 1⁄2 cup fish sauce
• 1⁄4 cup plum extract
• 1⁄4 cup saewoo juht (tiny Korean shrimp in brine)
• 2 tbsp. minced fresh garlic
• 1 tbsp. peeled and minced ginger
• 6 scallions, cut into 2-inch pieces

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