Pumpkin Kimchi Recipe

Pumpkin 2 lb, napa cabage 2 lb, 5 Green onions, daikan radish 1lb, salt (kosher or sea salt with medium grain) 1/2C (for curing) + 2 T (for seasoning), Korean chillie Pepper plaque 1/4 C (can go all the way up to 1 C depending how hot do you want), Minced fresh garlic 2T, Minced fresh ginger 1.5T, Sweet rice flour 1.5 T, Water 1 C

1. Wash and draine napa cabbage. quarter it in length, and sprinkle 1/4 cup of salt and cover it with plastic wrap. Let it sit for at least 6 hours till it give out plenty of water. 2. Slice pumpkin into about half inch thick and cut 2 by 2 inch size. Transfer it into big stainless bowl and sprinkle 1/4 cup of salt. Mix well and let it sit for 30 minutes. 3. place 1 cup of cold water in sauce pan and stir in sweet rice flour. Place pan on medium heat and stir constantly till the rice flour is fully cooked. Let it cool down. 4. Cut green onions at 1.5 inch length both white and green part. Wash radish cut it into fine strings. First slice it into very thin disks, and then chop. 5. Wash napa cabbage and pumpkin with clean cold water and drain. Put pumpkin into the bowl, sprinkle half of chillie powder, and mix well. 6. In separate big mixing bowl, pour rice porridge and add the green onion, garlic, ginger, half of remaining chillie powder and salt, mix very well. 7. Chop napa cabbage in same size with pumpkin, and add it into the mixing bowl containing seasoning (step 6) along with pumpkin. Mix well. (Use protective globe to protect your hand from spicy chilli powder!!) 8. Put in tight-sealed container and let it sit for a day at room temperature. Keep it in the refrigerator.