This “Temple Cuisine” version of Kimchi excludes garlic and fish sauce, and presents a crisp, clean flavor that is a hallmark of much of Korean Buddhist Temple foods.
Napa cabbage — (about 5-6 pounds)
non iodized salt
Korean radish — (Daikon) (about 2 pounds)
dried shiitake mushroom
sweet rice powder
semi sweet apple
Korean pear — (4 to 5 ounces)
non iodized salt
coarse ground dried chili pepper
Cut cabbage in quarters from top to bottom
Wash the cabbage thouroughly in cold running water, making sure to wash between the leaves.
Place the Cabbage in a non reactive pot or bowl, cut sides up, then add salt by sprinkling between leaves.
Let stand for 6 to 12 hours.
Rinse well in cold running water, then gently squeeze out excess moisture.
Rinse shiitakae mushrooms in cold running water.
Place the mushroom and kombu in a pot and add 1 cup water, and let soak for about 1 hour.
Remove mushrooms, gently squeeze out excess moisture, and thin slice, then set aside.
Discard the Kombu.
Add sweet rice flour to the soak water and mix well, then heat over medium low heat until the mixture thickens.
Remove from heat and let cool.
Peel the ginger, peel and core the apple and pear, then cut into chunks small enough to place in a food processor or blender.
Add just enough water (about 1 tablespoon) to be able to liquify the mix.
Add the pear/apple/ginger mix, salt, and the ground chili pepper to the thickened rice flour mixture and mix well.
Let stand for at least 30 minutes.
Coarse shred the Korean radish.
Cut the green onion on a diagonal into roughly 1 1/2 inch long sections.
Place the shredded radish, green onion, and sliced mushroom into a large bowl, then add seasoning paste and mix well.
Place a small amount of the seasoning mix in the bottom of a clean, sealable container.
One quarter at a time, rub the seasoning mix into the cabbage, making sure to place a small amount between each leaf, then gently fold the cabage in half.
Repeat with each cabbage quarter.
Tightly fit the cabbage into the container, then place any remaining seasoning mix on top.
Make sure there is about 1 1/2 inches of room between the top of the cabbage/seasoning mix and the top of the container to allow for expansion.
Let the kimchi sit out at room temperature for 24 hours, then refrigerate.
Kimchi will be ready to serve in three to seven days.