It’s Time To Start Making Your Own Kimchi, Here’s How

Name: It’s Time To Start Making Your Own Kimchi, Here’s How
Ingredients: 9 c. water, divided; Kosher salt; 1 large daikon radish (about 1½ lb.), cut into 1” cubes; 1 medium napa cabbage (about 2 lb.), slit through the core and hand-ripped into 8 wedges; 1/4 c. sweet rice flour; 3/4 c. gochugaru; 1/4 c. fish sauce; 1 tbsp. salted baby shrimp; 12 cloves garlic, minced; 1 tbsp. minced fresh ginger; 6 scallions, cut into 1”-thick pieces; 1 large yellow onion, sliced; 4 tbsp. granulated sugar

"You'll never need to buy a jar of kimchi again...."

INGREDIENTS

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9 c. water, divided

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Kosher salt

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1 large daikon radish (about 1½ lb.), cut into 1” cubes

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1 medium napa cabbage (about 2 lb.), slit through the core and hand-ripped into 8 wedges

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1/4 c. sweet rice flour

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3/4 c. gochugaru

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1/4 c. fish sauce

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1 tbsp. salted baby shrimp

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12 cloves garlic, minced

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1 tbsp. minced fresh ginger

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6 scallions, cut into 1”-thick pieces

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1 large yellow onion, sliced

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4 tbsp. granulated sugar

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