Cabbage Kimchi

By Saveur
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1 1/2 cups plus 1 tsp. sea salt

3 medium-size Napa cabbages,

quartered lengthwise with core left intact,

outer leaves discarded

1 1/2 lb. daikon radishes, peeled and julienned

1 cup plus 2 tbsp. Korean chile powder

3 tbsp. Korean anchovy sauce

(aek jeot) or Southeast Asian fish sauce

2 1/2 tbsp. finely chopped Korean salted shrimp

2 tbsp. sesame seeds

30 Korean chives or garlic chives,

cut into 1" pieces

14 cloves garlic, finely chopped and mashed into a paste

10 scallions, white and light green parts only,

thinly sliced diagonally

10 sprigs Korean watercress, trimmed and

roughly chopped

2 2" pieces ginger, peeled, finely chopped,

and mashed into a paste

1 large carrot, peeled and julienned

1 Asian pear, cored and julienned

3 Uncover the jar to release any carbon dioxide. Re-cover and refrigerate for at least 4 more days to let the flavors meld further. The kimchi will keep, refrigerated, for at least 6 months (its flavor will sharpen over time). To serve, remove desired amo

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