Kimchee-Pechu Kimchi

Even if you don't prefer eating hot dish, you should try at least a bite of this. This is one food that every Korean will say is the representative food of Korea. Even though it's spicy, it is very habit-forming and people come for more.

Ingredients (4 servings):
A:
4/3 cups of water
2 T of flour
2 T of salted opossum shrimp
2 T anchovy sauce

B:
2 bunch of chives 4/3-oz.(3/2 in' size)
7-oz. of finely chopped green onion
10/4-oz of ground chili pepper
7/2-oz of sugar
7/4-oz. of grated gingerroot
2 T of minced garlic

Procedures

1. Cut Chinese cabbage in half in the longer way
2. Sprinkle salt between leaves, heavily over root side.
3. In a large container, place the salted cabbage, top with lightweight and let it stand a whole day and night, turning over several times for even salting. Briefly rinse in water; drain and set aside for 30 minutes. Peel radish, shred and sprinkle with salt; squeeze out water gently.
4. Prepare marinade. In a small pan, heat A ingredients to boil, constantly stirring. Lower the heat to medium. Continue to simmer and stir constantly to prevent burning.
5. When forming a paste, remove the pan from the heat; cool. When completely cooled, add B and radish, then mix.
6. Spread marinade paste between the leaves. Use cooking gloves to prevent possible irritation.
7. Folding each section in two, pack them in a large container. Seal it tight and store it in the refrigerator. Moisture comes out in 2-3 days, but do not take out at this point. Leave for at least a week. When eating, take out necessary amount, cut into bite size and serve. Press down remainder to remove air for freshness.

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