Baechu Kimchi

Ingredients

• 2 napa cabbages (3 to 4 pounds each)
• 2 cups Korean coarse sea salt (gulgeun-sogeum or cheonilyeom), plus more if needed
• One 5-inch square dasima/kombu/dried kelp (about 0.5 ounces)
• 10 dried dasima anchovies (about 0.8 ounces)
• 5 dried shiitake mushrooms (about 0.5 ounces)
• 3 tablespoons glutinous rice flour
• 1 tablespoon granulated sugar
• 1/2 cup fish sauce
• 4 tablespoons dried bori shrimp (about 0.3 ounces)
• 32 cloves garlic, peeled (about 1 cup)
• 2 tablespoons salted shrimp
• 1 onion, one half cut into quarters and one half thinly sliced
• One 2-inch piece ginger, peeled (about 2 ounces)
• 1/2 apple, cored and quarted (about 4 ounces)
• 1 1/2 cups or more coarse gochugaru (Korean red chile flakes; see Cook’s Note)
• 1 pound Korean radish, julienned 1/8 inch thick (about 4 cups)
• 2 ounces Chinese chives, cut into 1 1/2-inch pieces (about 1 cup)

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