2 heads napa cabbage (about 2 pounds)
1/3 cup fine sea salt
1/4 cup fish sauce
1/3 cup Korean red pepper flakes
1 tablespoon freshly grated ginger
1 tablespoon salted fermented shrimp
1 teaspoon sugar
10 cloves garlic, minced
1 cup grated daikon radish
8 ounces frozen oysters, thawed
The longer the kimchi stands at room temperature the more sour it becomes. It is up to the individual to decide how to balance the sourness with the heat of the spice in the kimchi. Salted fermented shrimp and Korean red pepper flakes can be found at specialty Asian markets.
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