This was an eye opening recipe for me simply because of the amount of flavor per spoon.. Ive found many conventional and nonconventional uses for kimchi from blending it with my house made ketchup to making classic Korean dishes .. The layers and depth of flavor are unreal to me!
For this recipe i used the modern and perfect Momofuku recipe (included below)
1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
2 tablespoons kosher or coarse sea salt
1/2 cup plus 2 tablespoons sugar
20 garlic cloves, minced
20 slices peeled fresh ginger, minced
1/2 cup kochukaru (Korean chile powder)
1/4 cup fish sauce
1/4 cup usukuchi (light soy sauce)
2 teaspoons jarred salted shrimp
1/2 cup 1-inch pieces scallions (greens and whites)
1/2 cup julienned carrots
