Name: Red Cabbage Kimchi
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 large head red cabbage; 1 cup fine sea salt (plus 2 teaspoons / 300 grams total); 6.2 quarts water (6,000 grams); 1 cup sugar (200 grams); 2 bunches scallions (root ends trimmed / 4.2 ounces); 2 bunches watercress (root ends trimmed / 11 ounces); 1 Korean radish (peeled and grated / 11.5 pounds / 615 grams; substitute daikon if needed); 6 Anjou pears (peeled and grated / 1.5 pounds); 5.5 ounces ginger (peeled and roughly chopped / 150 grams); 3 heads garlic (peeled); 0.2 cup fish sauce (150 grams); 0.5 cup shrimp paste (75 grams); 4 teaspoons cayenne pepper (8 grams); 5 teaspoons crushed red pepper flakes (10 grams)

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Red Cabbage Kimchi — Formulation & Method | CuliNect