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Cabbage kimchi
Fruit and vegetables
2.5kg/5lb 8oz Korean cabbage (or
Chinese cabbage
), bottoms trimmed, tough outer leaves discarded
2 small
onions
, roughly chopped
12 dried
shiitake mushrooms
18
spring onions
, 6 roughly chopped, 12 cut into 5cm pieces
64
garlic
cloves, 8 crushed, the rest peeled and left whole
250g/9oz Korean
chilli
flakes
1 x 18cm/7in piece fresh
ginger
, peeled and roughly chopped
3
carrots
, peeled and julienned
200g/7oz Korean white
radish
(or mooli), peeled and julienned
Tins, packets and jars
10 large dried
anchovies
, heads and guts removed
Cooking ingredients
225g/8oz coarse
salt
210g/7oz
fish sauce
10 tbsp
salted
shrimps, rinsed
2 tbsp
sugar
Other
1 x 25cm/10in piece dried kelp (or kombu), cut into pieces
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