SHOPPING LIST: Korean Cookery, Chapter 4 (Kimchi and Fermentation)

Gochugaru, fish sauce and napa cabbage (sold as Chinese leaf in some shops) may need an Asian grocer; availability changes, so check. Mooli (daikon) is an acceptable stand-in for Korean radish. Fish sauce is a fish allergen.

Kkakdugi (radish kimchi, one 700 ml jar)
[ ] 500 g mooli (daikon) or Korean radish
[ ] fine salt (about 15 g)
[ ] sugar
[ ] gochugaru (2 tbsp)
[ ] 1 clove garlic
[ ] fresh ginger
[ ] 2 spring onions
[ ] fish sauce (1 tbsp)
[ ] 1 clean jar of about 700 ml with a lid
[ ] disposable gloves

Baechu-kimchi (napa cabbage, one 1 litre jar)
[ ] 1 napa cabbage, about 600 g
[ ] 60 g coarse salt
[ ] gochugaru (3 tbsp)
[ ] 2 cloves garlic
[ ] fresh ginger
[ ] fish sauce
[ ] 3 spring onions
[ ] 1 small carrot or 50 g mooli
[ ] 1 large bowl and a plate to press the cabbage down
[ ] 1 clean jar of about 1 litre with a lid