Spring Cabbage Kimchee ulgaree kimchee

Ingredients

• 2.5 lb spring cabbages (about 3 bunches) or Napa cabbages
• 1/2 bunch Asian chives or 2 bunch green onions, cut into 2-3" slices
• 3/4 cup Korean coarse sea salt
• 1/2 Asian pear or Bosc pear, peeled, seeded and diced
• 1/2 large onion, diced
• 5 garlic cloves, peeled
• 1" ginger piece, peeled and cut into small chunks or 2 tsp pureed ginger
• 3 tbsp cooked white rice
• 1/2-1 cup seafood stock
• 5 fresh red chilies (long finger size chilies)
• 1 cup Korean chili flakes
• 4 Tbsp Korean anchovy sauce
• 2 Tbsp Korean shrimp sauce
• 1Tbsp sugar
• 2 tsp toasted sesame seeds (optional)
• For the seafood stock:
• 2 cups water
• 5-6 large dried anchovies
• same volume of dried shrimps, Pollock, and/or sea kelp

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