Cabbage Water Kimchi, Pear Juice Makes It Naturally Sweet

Steps

1. 1

   Dice the cabbage, soak in water with 2T vinegar for 5 minutes, then rinse clean

2. 2

   Slice the carrot in half-moons and soak in water; slice the radish into thin rectangles

3. 3

   Place cabbage, carrot, and radish in a pickling container, add 3T sea salt and 500ml water, and let pickle for 1 hour

4. 4

   In a pan, combine 200ml water and 1T glutinous rice flour and cook into a paste

5. 5

   In a blender, puree 1 onion, 2T salted shrimp, 2T minced garlic, and 350ml pear juice until smooth

6. 6

   To the pickled cabbage, add the glutinous rice paste, strain the blended mixture in, then add 1.5L water, 60ml plum extract, 45ml soju, and 1T anchovy fish sauce

7. 7

   Store at room temperature for 12 hours, then refrigerate and eat from the next day