Mak Kimchi ─ Seonkyoung Longest

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Sweet Rice Flour https://amzn.to/2staiNZ
Gochugaru http://amzn.to/2rFnZLi
Kelp Kombu http://amzn.to/2kKKTg8
Dired Pollack https://amzn.to/2ssYlYp

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Mak Kimchi (Makes 3 gallon, cuz that's how much I need!)
Ingredients

For the Cabbage
6 lb napa cabbage
3 cups Korean kimchi sea salt or flaky sea salt
3 cup water

For the Kimchi Paste
3 cups water
4 oz dired pollack
2 sheets of palm size dried kelp
1/4 cup sweet rice flour
3 cups gochugaru, Korean red pepper flakes
1 cup good quality fish sauce
3 tbsp saewoojeot, Korean slated & fermented shrimp (you can substitute to fermented shrimp paste)
1/4 cup maesilaeg, Korean preserved plum extract (you can substitute to apple or apricot jam)
18 to 24 garlic cloves, chopped
1 tbsp chopped ginger
3 tbsp sugar
1 1/2 tbsp salt

For the Filling Vegetables
2 lb Korean radish, julienne
8 to 10 green onions, cut in halves lengthwise if it's thick then cut into 1-inch long pieces
1 bunch of Korean mustard, cut into 1-inch long pieces (approximately 4 cups)
1 bunch Korean or garlic chives cut into 1-inch long pieces (approximately 2 cups)